Go Back Email Link

Broccoli Cheddar Hashbrown Breakfast Casserole

During the holidays everyone is in need of a good Hashbrown Breakfast Casserole. Hearty, savory, and crowd-pleasingly delicious.
SERVINGS 10
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
PRINT RECIPE NOW

Ingredients
  

  • 5 oz. Frontier Soups Broccoli Cheddar Soup Mix
  • 1 cup Heavy Cream
  • 1/4 cup Chicken or Vegetable Stock
  • 30 oz. Frozen Shredded Hash Browns, thawed
  • 8 oz. Sour Cream, (1 cup)
  • 12 oz. Mild Cheddar Cheese, shredded and divided
  • 1 tsp. Kosher Salt
  • 1/4 tsp. Black Pepper
  • 1/2 cup Butter, melted (1 stick)
  • Chopped Green Onions, for garnish

Instructions
 

  • Add the broccoli cheddar soup mix, heavy cream, and stock to a large bowl. Mix and set aside for at least 10 minutes.
  • Once soup has hydrated in the liquids, mix together in a large bowl with the thawed potatoes, sour cream, half the cheese, salt and black pepper. 
  • Pour melted butter into a large 9x13 baking / casserole dish. Spread around to coat all sides. Transfer potato mixture to the casserole dish and then sprinkle the top with remaining cheese. 
  • Bake in a 350F preheated oven for 45 - 50 minutes. Allow to rest for 10 minutes before slicing and serving.