Cathy's Potato Breakfast Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 pkg Onion Soup Mix1 Tbsp Extra Virgin Olive Oil2 Tbsp Flour1.5 Cups Whole Milk4 Tbsp Real Bacon Bits16 oz Frozen Hash Brown PotatoesButter1.5 Cups Shredded Cheddar Cheese
1. Preheat Over to 350 degrees. Butter an 8-inch sqare glass baking dish.
2. Sautee Onion Soup Mix in 1 Tbsp Extra Virgin Olive oil for approximately 8 minutes on medium low heat until mix is softened, stirring frequently.
3. Reduce heat to low. Add Flour to mixture and stir. Add Milk to mixture 1/2-cup at a time, stirring to mix. Heat for approximately 3 minutes until mixture begins to thicken.
4. Pour potatoes into buttered baking dish and spread evenly. Top with 1 cup of the cheddar cheese spread evenly. Top with the Soup Mix/Milk mixture spread evenly. Top with the remaining 1/2 cup of cheddar cheese sprinkled evenly.
5. Bake for 40 minutes. Let cool for 5. Make 4 2-cup servings.
Serving Size: Makes 4 2-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user COMPUCATHY.
2. Sautee Onion Soup Mix in 1 Tbsp Extra Virgin Olive oil for approximately 8 minutes on medium low heat until mix is softened, stirring frequently.
3. Reduce heat to low. Add Flour to mixture and stir. Add Milk to mixture 1/2-cup at a time, stirring to mix. Heat for approximately 3 minutes until mixture begins to thicken.
4. Pour potatoes into buttered baking dish and spread evenly. Top with 1 cup of the cheddar cheese spread evenly. Top with the Soup Mix/Milk mixture spread evenly. Top with the remaining 1/2 cup of cheddar cheese sprinkled evenly.
5. Bake for 40 minutes. Let cool for 5. Make 4 2-cup servings.
Serving Size: Makes 4 2-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user COMPUCATHY.
Nutritional Info Amount Per Serving
- Calories: 478.9
- Total Fat: 26.2 g
- Cholesterol: 46.6 mg
- Sodium: 1,217.4 mg
- Total Carbs: 43.2 g
- Dietary Fiber: 4.1 g
- Protein: 17.0 g
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