Go Back

Cheesy Veggie and Hashbrown Casserole

Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings: 4 Servings
Course: Breakfast, Main Course
Ingredients Method

Ingredients
  

  • 4 cups Shredded Hashbrowns
  • 3 tbsp Vegetable Oil
  • 1 cup Shredded Cheddar Cheese
  • 1 cup Milk We use 2%!
  • 2 Eggs We use large eggs!
  • 1/2 White Onion
  • 1 Tomato small-medium, we use a Roma tomato!
  • 1/2 Bell Pepper
  • 1 tsp Lawry Salt
  • 3/4 tsp Black Pepper
  • 1/2 tsp Paprika
  • 1/2 tsp Garlic Powder
  • As desired Dried Parsley

Method
 

  1. Preheat the oven to 425 F.
  2. In a 9x9 pan, combine the frozen hashbrowns and the vegetable oil.
  3. Cook at 425 F for 20 minutes.
  4. Dice the onion, bell pepper, and tomato.
  5. In a bowl, mix together the milk, eggs, cheese, and seasonings (minus the parsley!).
  6. Add in the diced vegetables and mix to combine.
  7. Once the hashbrowns are out of the oven, top with the egg and vegetable mixture.
  8. Return to the oven and bake uncovered for 35 minutes.
  9. Top with dried parsley.
  10. Enjoy!