OK, so….this past weekend, my mom and I tried my hand at a hearty breakfast casserole—and let me tell you, it did not disappoint. This Easy Weekend Hashbrown Casserole came together with minimal prep and delivered maximum comfort. It’s one of those feel-good, crowd-pleasing dishes that works just as well for brunch with guests as it does for meal-prepping weekday breakfasts.
Packed with savory ham, sharp cheddar cheese, and crispy potatoes O’Brien, it’s creamy, cheesy, and loaded with flavor in every bite. Even better, it’s made with simple ingredients and requires almost no effort—just mix, bake, and enjoy!
Whether you’re feeding a hungry family or just want something cozy and satisfying, this casserole is a must-try.
Easy Weekend Breakfast Casserole
Ingredients:
- 1 (30 ounce) package frozen hash brown O’Brien potatoes, thawed
- 2 (12 ounce) package pre-cooked ham steak, diced
- 2 cups shredded sharp Cheddar cheese, or more to taste
- 1 onion, chopped
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1 (8 ounce) container sour cream
- ½ cup butter, melted
- salt and ground black pepper to taste
- Sprinkle of chopped chives
Directions:
- Gather all ingredients.
- Preheat the oven to 375 degrees. Grease a 9×13-inch baking dish.
- Stir hash browns, ham, cheese, onion, condensed soup, sour cream, and butter in a large bowl; season with salt and pepper.
- Transfer mixture to the prepared baking dish and cover with aluminum foil.
- Bake until bubbly and cheese is melted, 45 minutes to 1 hour. Remove foil and continue baking until brown, about 15 minutes more.
- Sprinkle with chopped chives and let set for about 10 minutes before serving.
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