Easy Breakfast Potato Casserole

Name: Easy Breakfast Potato Casserole
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 8
Ingredients: 1 (2-pound) package frozen hash brown potatoes, thawed, or 2 pounds grated potatoes; 10 ounces Cabot Vermont Sharp Cheddar, grated (about 2½ cups); 2 cups Cabot Sour Cream; 1 (10¾-ounce) can cream of celery soup; ½ cup chopped onions; 1 stick (8 tablespoons) Cabot Salted Butter, melted; 1-1 ½ cups crushed dry cereal (such as cornflakes) or potato chips

Servings

8

Prep Time

10 minutes

Cook Time

55 minutes

Easy meals for large groups of people can be difficult to find – they’re overly complicated, have hard-to-find ingredients, or come from a box. This easy breakfast potato casserole recipe is a delicious and filling way to bring your favorite comfort food to the brunch table for friends and family. You’ll only need 7 delicious ingredients, including Cabot’s Vermont Sharp Cheddar cheese, tangy Sour Cream, and rich, Salted Butter – as well as about 20 minutes of prep time. You can even prepare this dish the night before, so that you’re ready to pop this healthy potato casserole right into the oven, giving you more time to spend with company!

To make about 8 servings of this cheesy potato casserole, preheat your oven to 350°F. Coat a large baking dish with cooking spray, butter, or oil.

In a large bowl, mix together your hash brown potatoes, sharp cheddar, sour cream, cream of celery soup and onions. Spread the creamy mixture into a prepared baking dish.

In another bowl, toss together cereal or chips and your melted butter, and spread the topping evenly over the potato mixture.

Store in the refrigerator overnight, or bake your casserole immediately for 45 to 55 minutes or until hot and golden on top. Enjoy with family and friends (or save the leftovers!)

If you’re looking for another healthy(ish), easy casserole recipe, check out our Baked Cheddar Frittata Recipe. Cabot is a cooperative of farm families and we work hard to produce our award-winning dairy products. We’d love to hear your feedback on this breakfast potato casserole, so please rate and review it to share your opinion with others.

Ingredients

1 (2-pound) package frozen hash brown potatoes, thawed, or 2 pounds grated potatoes
10 ounces Cabot Vermont Sharp Cheddar, grated (about 2½ cups)
2 cups Cabot Sour Cream
1 (10¾-ounce) can cream of celery soup
½ cup chopped onions
1 stick (8 tablespoons) Cabot Salted Butter, melted
1-1 ½ cups crushed dry cereal (such as cornflakes) or potato chips

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Directions

PREHEAT oven to 350°F. Grease large baking dish.
MIX together potatoes, cheddar, sour cream, soup and onions in a large bowl. Spread mixture in prepared baking dish.
TOSS together cereal or chips and melted butter in another bowl; spread evenly over potato mixture.
BAKE for 45 to 55 minutes or until hot and golden on top.