Broccoli Cheddar Hashbrown Breakfast Casserole

During the holidays everyone needs a good Hashbrown Breakfast Casserole. Hearty, savory, and crowd-pleasingly delicious. To be honest, we enjoy this all year long… but it’s especially popular during the fall and winter season.

I’ll be first to admit that I’m a major spud lover. I swoon over them in all forms. From these Mashed and Fried Crispy Balls to Fully Loaded Mashed Potatoes to silky and smooth Potato and Leek Soup… I’ll take a serving of each, please! 

WATCH OUR HOW TO VIDEO ON THE GRAM!

CHEESY POTATO CASSEROLE INGREDIENTS:

• SOUP: Most hashbrown casseroles call for a condensed soup but today we’re exploring the freshness and versatility of Anderson House Broccoli Cheddar Soup Mix. By soaking the dried soup with liquid, it gives you the moisture you need for this recipe plus the extra flavor of the veggies and seasonings already in the soup mix.
• HEAVY CREAM + CHICKEN BONE BROTH: These hydrate the soup mix to create the ultimate silky smooth flavor to add to the casserole.
• POTATOES: I opt for good ‘ol frozen hash browns here. Go ahead and let them thaw in the refrigerator overnight and they’re ready in the AM. If you prefer, feel free to use frozen and thawed diced potatoes if that’s what you enjoy.
• MELTED BUTTER: This adds richness and helps the potatoes cook in the oven.
• SOUR CREAM: Tangy dairy helps balance out the rich, cheesy, potato goodness. 
• CHEESE: While I prefer to use mild cheddar cheese in this dish, you can certainly swap it out for whatever melty variety you enjoy most.
• SALT + PEPPER: Flavor enhancers every recipe needs. Add to taste.
• GREEN ONIONS: For garnish. Adds some dimension with a subtle onion flavor and pleasing on the eyes with the pop of green color.

SUBSTITUTIONS & SWAPS FOR THIS POTATO CASSEROLE RECIPE:

POTATOES: If you’d like to shred your own potatoes instead of using frozen, go ahead and aim for about 6 cups. Make sure to squeeze out any excess moisture.

CHEESE: Like I mentioned, any melty variety will work here. I like mild cheddar but you could also use Monterey Jack, provolone, mozzarella, Pepper Jack (for spicy lovers), or another variation of cheddar like sharp or medium.

SOUR CREAM: Go ahead and swap this out with Greek yogurt if you’d like. It has the same amount of tang and will add extra protein.

GREEN ONIONS: I’ll often use chives if I don’t have green onion on hand. The flavors are similar, and it still looks pretty. If you prefer a bolder onion flavor you could sprinkle with chopped red onions.

ADD-INS: A few ideas include chopped bacon, Italian parsley, smoked paprika, chopped peppers (or jalapeños for those who want a kick), or a dollop or two of pesto.

HOW TO FREEZE LEFTOVER HASHBROWN CASSEROLE:

Cook as directed and then we like to freeze leftovers in individual portions. This way you can simply reheat them when you need a quick bite to eat for lunch or a side for dinner.

MORE TATER RECIPES YOU’LL LOVE:

Grandma June’s Cheesy Potatoes Recipe (aka Funeral Potatoes)

Marry Me Parm Piccata Roasted Potatoes

Air Fryer Potato Wedges

Traditional Irish Colcannon (Mashed Potatoes with Spinach or Kale)

Shredded Buffalo Chicken Stuffed Sweet Potatoes

Mashed Potatoes with Cream Cheese, Cheddar, and Onions

Air Fryer Smashed Potatoes

Loaded Mashed Potato Stuffed Jalapeno Poppers

The Ultimate Yukon Gold Mashed Potatoes

Loaded Potato Soup with Crispy Polish Kielbasa

Super Easy Sweet Potato Chili (Instant and Crockpot Instructions)

VIEW ALL RECIPES BY CLICKING HERE!

 

This post is sponsored by Anderson House Foods. Per the usual, all opinions here are mine alone and I would never recommend a product or ingredient that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!