My new Double Cheese Overnight Hash brown Casserole is the best breakfast I made for the holidays! This Double Cheese Overnight Hash brown Casserole is one of two breakfast casseroles that I whipped up for Christmas Eve breakfast this past holiday season. I was feeding 12 people, so two casseroles were in order. I’m going to start with this one because this casserole was a HIT with everyone.
How to Make the Best Hash Brown Casserole
And I do mean everyone loved this casserole. When the 3 year old eats it, you know that you have one heck of a great recipe on your hands. All of the kids loved the overnight hash brown casserole – including the 3 year old’s Dad, picky Uncle Wyatt. Like father, like daughter. My brother had two servings of this, declaring it the best he’s ever eaten and I’m inclined to agree.
Want to know what makes it so great? Canned cheese soup.
Yup, I was totally phoning the recipes in over the Christmas break this year but you know what, that’s what the holidays are for. They’re for cheater recipes that make the head cook’s life easier ( which still and yet is usually the female in the household taking on that responsibility, let’s admit it) and enjoying time with your family – with deliciously evil recipes to enjoy.
That’s where the double cheese comes from in the double cheese overnight hash brown casserole. The cheese soup – and it’s so flipping good. I’m pretty sure that no one is going to let me make any other kind of savory breakfast casserole for breakfast at any family gatherings or holidays from now on.
Happy cooking everyone! Let me know if you’ve made it and what you think in the comments below!
Love,
Karlynn
Double Cheese Overnight Hash Brown Casserole
Ingredients
- 1 pound bacon diced
- 1 cup diced white onions
- 1 10-11 oz. can of condensed cheddar cheese soup
- 12 large eggs beaten
- 1/2 cup milk
- 3 cups of shredded cheddar cheese I use old for maximum flavour
- 1 30 oz. bag of frozen shredded hash browns
- green onions for topping, optional
Instructions
- In a medium sized frying pan, fry the bacon and onions together until the onions are soft and translucent. Drain the bacon grease and set aside.
- Grease a 9×13 pan and set aside.
- In a large bowl, mix together the soup, eggs and milk until combined. Stir in the bacon mixture, cheese and the hashbrowns.
- Pour into the prepared pan.
- Cover and place in the refrigerator overnight.
- In the morning, pre-heat your oven to 350 °F.
- Bake in the oven for 60-70 minutes, until the middle of the casserole is cooked and set, and reaches a temperature of at least 165 °F. Top with green onions if desired.
- Remove, let cool slightly and serve.
Notes
Nutrition
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Lorraine Howatt says
Cream of cheddar cheese soup is very bad for you. Don’t eat that stuff. Read the label.
Jen says
Hi. I would really like to make this for tomorrow but only have tater tots. Would tht sub woek? Thanks.
Ryan says
Hi, do I have to refridge? If I thaw the hash browns can I just pop in the oven? Looks so delish!
Hollis Ramsey says
any response yet as to the questions on what to use if you don’t have canned cheese soup? i get frustrated when comment questions go unanswered. so i usually go elsewhere.
Karlynn says
The recipe is based on using a can of soup, so you’d have to look up a recipe for homemade condensed cheese soup. There’s not always a substitute for ingredients, anything else wouldn’t have the same taste or strength of flavour.
P. Lin says
Sounds fun and amazingly quick. I would like to use tater tots instead of the hash browns … same principle?
Lori says
Do you need to thaw out the hashbrowns ?
Rita Broden says
I, too, wonder about using something other than the canned soup as I am gluten free. I hope the previous comment will receive a response!
Elizabeth Abare says
Maybe something like Ragu cheese sauce from a jar. Found near jarred spaghetti sauces. My daughter is also gluten free and uses it for quick mac and cheese.
Sab Edwards says
Is there anything I could use instead of a canned soup? I can’t even recall the last time I bought canned soup (Although I keep wanting to buy a cream of mushroom to do porkchops in, I like that on the rare occassion) How about Velvetta cheese?