Hashbrown Dinner Casserole

I decided to make hashbrown casserole this evening.  I threw one together this evening.  Remember, my family is large, so this will feed anywhere from 8 to 12 people, depending on how many are adults or big eaters!

Hashbrown Dinner Casserole

1 bag of shredded frozen hasbrowns
2 cups of cubed ham (about the size of dice)
1 box of frozen broccoli (thawed in microwave and drained of water) or fresh broccoli florets
2 cups of shredded cheddar cheese (I used extra sharp)
2 cans of cream of mushroom soup
8 ounces of sour cream (you could easily substitute plain yogurt here)
1 envelope of lipton onion soup mix
1/4 to 1/2 tsp of pepper (depending on your family's tolerance)
Bread crumbs or crushed Ritz crackers or French's fried onions (I used bread crumbs)

Mix together hasbrowns, ham, broccoli, and cheese in a very large bowl.
In a separate bowl, mix together mushroom soup, sour cream, lipton onion soup and pepper.  Combine with other ingredients in the large bowl.
Pour into a buttered or oiled 9 x 13 baking dish.
Top with bread crumbs, crushed crackers, or onions. 
Bake for 1 hour or until the middle of the casserole is hot.

I really liked this!  I did not add any extra salt, between the canned soup and the onion soup mix, I felt like there was plenty!

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2 comments:

Kayla said...

I love this although our versions are diff its a family fav here!!

Jessica said...

I would love to know the differences! Is yours the more traditional version, similar to Cracker Barrel's? I like that version too.

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