Cathy's Potato Breakfast Casserole

Cathy's Potato Breakfast Casserole
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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Cathy's Potato Breakfast Casserole calories by ingredient
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Introduction

A one-dish breakfast casserole that will feed 4. Easy to put together...that sticks to your ribs! Great weekend brunch recipe. A one-dish breakfast casserole that will feed 4. Easy to put together...that sticks to your ribs! Great weekend brunch recipe.
Number of Servings: 4

Ingredients

    1 pkg Onion Soup Mix
    1 Tbsp Extra Virgin Olive Oil
    2 Tbsp Flour
    1.5 Cups Whole Milk
    4 Tbsp Real Bacon Bits
    16 oz Frozen Hash Brown Potatoes
    Butter
    1.5 Cups Shredded Cheddar Cheese

Tips

Chives could be added with both layers of the cheese for added flavor. Various cheeses could be used to change up the flavor slightly. In my first baking, I used a Mexican Style Four Cheese Blend for the cheese.


Directions

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.

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