Let’s talk about hashbrown casseroles – the comfort food that never lets you down. I’ve always loved how these dishes bring back memories of family gatherings and weekend brunches. The best part? They’re perfect for those mornings when you want something filling but don’t feel like standing at the stove for hours.
I started collecting hashbrown casserole recipes years ago, and now they’re my go-to when I’m hosting breakfast or just want to prep something ahead for busy mornings. They’re so simple to put together the night before, and nothing beats waking up to the smell of cheese and potatoes baking in the oven.
Whether you’re craving something classic with cheese and cream soup, or want to try something different with bacon and ranch, there’s a hashbrown casserole here for you. Trust me, once you start making these, your family will keep asking for more.
Cheesy Pulled Pork Hashbrown Casserole
Ingredients:
- 2 tablespoons cooking oil
- 2 cups hash browns (frozen or fresh)
- 1/4 cup minced white onion
- 1 teaspoon kosher salt
- 1 cup pulled pork with bbq sauce
- 3-4 eggs
- 1/2 cup shredded sharp cheddar cheese
- Chopped scallions (for garnish)
Total Time: 25-35 minutes
Here’s a tasty breakfast casserole that combines two favorites – cheesy hash browns and BBQ pulled pork. Start by crisping up the hash browns with onions in a skillet, then layer in your leftover pulled pork. Top it with eggs and plenty of sharp cheddar cheese, then pop it in the oven until everything’s hot and bubbly. The scallions on top add a nice fresh crunch. It’s the kind of breakfast that’ll keep you full until dinner, and it’s perfect for using up that leftover BBQ from the weekend.
Delicious Pork Sausage Hashbrown Casserole
Ingredients:
- 1 lb breakfast sausage (pork or turkey, casings removed)
- 4 cups frozen hash browns (cubed or shredded)
- 1/2 red bell pepper (diced)
- 1/2 green bell pepper (diced)
- 1/2 onion (finely diced)
- 10 large eggs
- 1 1/2 cups whole or evaporated milk
- 1 1/2 teaspoons salt
- 1 teaspoon dried parsley
- 1/2 teaspoon black pepper
- 3 cups shredded cheese
Total Time: 55-70 minutes
If you’re a fan of breakfast for dinner, then this casserole needs to be in your rotation. You can prep everything the night before and pop it in the oven the next morning, which is perfect for busy weekdays or lazy weekend brunches. Pro tip: If you want to make it even heartier, add some mushrooms and spinach when cooking the sausage – they blend right in with all the other flavors.
Easy Bacon Egg Casserole
Ingredients:
- 7 large eggs, lightly whisked
- 12 oz evaporated milk
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon onion seasoning
- 1 teaspoon garlic seasoning
- 16 oz refrigerated shredded plain hash brown potatoes
- 1/2 cup diced bell peppers
- 1/2 cup bacon bits (divided, use a 2.8 oz jar of hormel® real bacon pieces)
- 1/4 cup thinly sliced green onions (divided)
- 1 cup shredded sharp cheddar cheese
Total Time: 50-65 minutes
Start your morning right with this no-fuss breakfast casserole that brings together all the classic breakfast favorites. Mix up whisked eggs, hash browns, and bacon pieces in one dish, then let your oven do the work. The combination of sharp cheddar and green onions adds just the right flavor, while bell peppers bring a fresh crunch. Perfect for busy weekday mornings or weekend brunches when you’d rather spend time with family than stand at the stove. Make it ahead and reheat portions throughout the week for an easy grab-and-go breakfast.
Easy Casserole No Meat Recipe
Ingredients:
- 8 large eggs
- 1/3 cup milk
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1 diced red bell pepper
- 1 diced small onion (roughly 1/2 cup)
- 32 ounces frozen tater tots
- 1 1/2 cups shredded cheddar cheese
Total Time: 65-80 minutes
This hearty breakfast casserole is filling, comforting, and wonderfully cheesy. Golden tater tots form a crispy base, while fluffy eggs, bell peppers, and onions create layers of homestyle flavor. The whole dish is topped with melted cheddar cheese that forms an irresistible golden crust.
It’s perfect for weekend brunches or holiday mornings, and leftovers reheat beautifully for busy weekday breakfasts.
Easy Cottage Cheese Hashbrown Casserole
Ingredients:
- 1 pound bacon, chopped
- 1 diced onion
- 8 eggs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon hot sauce (optional)
- 4 cups thawed frozen hash browns
- 2 cups shredded sharp cheddar cheese (8 oz)
- 1 1/2 cups shredded swiss or gruyere cheese (6 oz)
- 2 cups small curd cottage cheese (16 oz, 4% or 1% fat)
- Chopped fresh chives (optional, for garnish)
Total Time: 50-65 minutes
This hearty cottage cheese hashbrown casserole combines crispy bacon, fluffy eggs, and three types of cheese for the perfect breakfast or brunch dish. The hash browns create a satisfying base while the cottage cheese adds moisture and a light, creamy texture that melts into every bite. The mix of sharp cheddar and swiss cheese brings just the right amount of flavor.
It’s an ideal make-ahead dish for holiday mornings or weekend gatherings, and leftovers reheat beautifully for busy weekday breakfasts.
Easy Cracked Out Hashbrown Breakfast Casserole
Ingredients:
- 2 pounds bacon
- 1 bag frozen shredded hash browns (30 to 32 oz), thawed
- 1 package ranch dressing mix (1 oz)
- 2 cups cheddar cheese, shredded
- 8 large eggs
- 2 cups milk
Total Time: 80-100 minutes
If you’re looking for a breakfast casserole that’ll become your new weekend favorite, this is it. The combination of crispy bacon, cheesy hash browns, and ranch seasoning creates a dish that’s both comforting and satisfying.
While it’s simple to put together, the magic happens when all these ingredients meld in the oven. The eggs and milk create a custard-like base, while the hash browns turn golden brown and the cheese gets perfectly melty. As one of my regular readers says, “Prep it the night before and pop it in the oven in the morning for a stress-free breakfast.”
Serve it up with some fresh fruit and hot coffee for a complete breakfast that’ll make everyone at your table happy. It’s especially perfect for holiday mornings or when you have overnight guests.
Easy Crockpot Breakfast Casserole
Ingredients:
- 30 oz frozen hash brown shreds
- 1 lb cooked and drained breakfast sausage
- 8 oz grated cheddar cheese
- 8 oz grated mozzarella cheese
- 3 sliced green onions
- 12 large eggs
- 1/2 cup any type of milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Total Time: 255-500 minutes
Looking for an easy breakfast that practically makes itself? This crockpot breakfast casserole is your new weekend hero. The combination of crispy hash browns, savory breakfast sausage, and two kinds of melty cheese creates a hearty morning meal that everyone will love.
The beauty of this recipe is that you can prep it the night before and wake up to the wonderful smell of breakfast. Just layer your ingredients, set your crockpot, and let it work its magic while you sleep. The eggs and milk create a custard-like base that holds everything together perfectly.
Serve it up with some fresh fruit and hot coffee for a relaxed weekend brunch, or make it ahead for busy holiday mornings when you’d rather spend time with family than in the kitchen. It’s comfort food at its most convenient!
Easy Egg Hashbrown Casserole
Ingredients:
- 2 pounds thawed frozen hash brown potatoes
- 1 pound pork sausage
- 1 small diced onion
- 5 eggs
- 1/2 cup milk
- 1/2 teaspoon onion powder
- 1/8 teaspoon garlic powder
- Salt to taste
- Black pepper to taste
- 12 ounces shredded cheddar cheese
Total Time: 80-100 minutes
This hearty egg and hashbrown casserole is comforting, filling, and wonderfully cheesy. Golden cubes of potato mix with savory breakfast sausage and fluffy eggs, all held together by melted cheddar cheese and a touch of onion and garlic seasoning.
It’s perfect for weekend brunches or holiday mornings, and leftovers reheat beautifully for busy weekday breakfasts.
Easy Hashbrown Casserole Crockpot
Ingredients:
- 16 oz frozen hash browns
- 2 tablespoons all-purpose flour
- 1 cup shredded cheddar cheese (6 oz)
- 1/2 cup chicken stock
- 1/4 cup heavy cream
- 1/4 cup sour cream
- 1 teaspoon onion powder
- 1/2 teaspoon salt
Total Time: 135-265 minutes
This crockpot hashbrown casserole is the recipe you’ll want to keep handy for busy weeknights or weekend brunches. The combination of tender hashbrowns, melted cheddar cheese, and a creamy sauce made with chicken stock and heavy cream creates a comforting dish that everyone will love.
The best part? Your slow cooker does most of the work. Just layer the ingredients, set it, and let the magic happen. The flour helps thicken everything up nicely, while the onion powder adds just the right amount of flavor without any chopping required.
Serve it alongside eggs and bacon for breakfast, or as a side dish with your favorite roasted chicken or meatloaf. It’s one of those dishes that tastes even better the next day – if you’re lucky enough to have leftovers!
Easy Potato Casserole with Corn Flakes
Ingredients:
- 21.5 ounces can of reduced-fat condensed cream of chicken soup
- 12 ounces shredded sharp cheddar cheese (around 3 cups)
- 1 cup sour cream
- 32-ounce package of frozen diced hash brown potatoes (roughly 7⅓ cups)
- 2½ cups crushed corn flakes cereal
- ½ cup melted unsalted butter
Total Time: 90-105 minutes
Get ready to make a crowd-pleasing potato casserole that brings together creamy potatoes, melty cheese, and a crispy corn flake topping. Mix frozen hash browns with cream of chicken soup, sour cream, and plenty of sharp cheddar for the base. Top it all with buttery crushed corn flakes that bake up golden and crunchy. This is the kind of comfort food that shows up at every family gathering and potluck, and the pan always comes home empty.
Easy Shredded Potato Casserole
Ingredients:
- 1 small onion
- 3 cups shredded cheddar cheese
- 1/2 cup melted butter
- 2 cups sour cream
- 1 (10.5 ounce) can cream of chicken soup
- 1 teaspoon kosher sea salt
- 1 teaspoon freshly cracked black pepper
- 2 cups frozen hash browns
- Garlic powder (optional)
Total Time: 65-80 minutes
This potato casserole takes the stress out of weeknight dinners by combining everyday ingredients into pure comfort food. The frozen hash browns save prep time, while the mix of melted cheese, sour cream, and cream of chicken soup creates a rich, creamy sauce that coats every bite. A touch of onion adds just enough flavor, and the whole dish comes together in one pan – perfect for busy families who want a filling meal without the fuss.
Easy Slow Cooker Breakfast Casserole
Ingredients:
- 30 ounces frozen shredded hash browns
- 1 pound cooked and drained breakfast sausage
- 8 ounces shredded cheddar cheese
- 8 ounces shredded mozzarella cheese
- 3 sliced green onions
- 12 large eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Total Time: 255-500 minutes
Looking for a breakfast recipe that practically makes itself? This slow cooker breakfast casserole is your new weekend hero. The combination of crispy hash browns, savory breakfast sausage, and two types of melted cheese creates a hearty morning meal that’ll make everyone happy.
While you sleep, your slow cooker does all the work, transforming simple ingredients into a comforting breakfast casserole. The eggs become perfectly set, the cheese gets all melty, and the green onions add just the right touch of freshness.
Prep it the night before, set your slow cooker, and wake up to the most satisfying breakfast. Serve it with some fresh fruit and hot coffee for a complete morning spread that’ll have the whole family gathering around the table.
Hearty Sausage Gravy Casserole
Ingredients:
- 32 oz thawed southern-style frozen hash browns
- 4 tablespoons butter
- 1½ teaspoons seasoned salt
- ½ teaspoon black pepper
- 1 pound breakfast sausage
- 1/3 cup plain flour
- ½ teaspoon garlic powder
- 1 teaspoon onion powder
- 3 cups full-fat milk
- 12 large eggs
- ½ cup full-fat milk
- Salt and pepper to taste
- 2 cups grated cheddar cheese
Total Time: 60-75 minutes
This breakfast-meets-dinner casserole brings together all your morning favorites in one satisfying dish. The crispy hash browns form a golden base, while savory sausage gravy, fluffy scrambled eggs, and melted cheddar cheese create layers of pure comfort food goodness.
While it might look fancy, this casserole is actually pretty simple to put together. The key is making the sausage gravy from scratch – but don’t worry, it’s easier than you think! As one home cook noted, “I make this the night before and pop it in the oven the next morning. It’s perfect for holiday breakfasts or when you have houseguests.”
Serve it up with some fresh fruit and hot coffee for breakfast, or pair it with a simple green salad for dinner. Either way, this hearty casserole is sure to become a family favorite.
Moist Asparagus Quiche with Hashbrown Crust
Ingredients:
- 3 to 4 russet potatoes, peeled and shredded
- 1 teaspoon salt
- 1 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
- 2 tablespoons butter, unsalted
- 6 large eggs
- 2 cloves garlic, finely minced
- 1 1/2 cups thick cream
- 3/4 cup fontina cheese, grated
- 1/4 cup crumbled feta cheese (reserve extra for garnish)
- 1/2 teaspoon ground black pepper
- A pinch of salt
- A pinch of crushed red pepper flakes
- 1/4 cup mixed chopped fresh herbs (like parsley, oregano, and basil)
- 1/2 cup chopped asparagus pieces
- 12 asparagus spears, trimmed of woody ends
- Chopped fresh herbs for garnish
Total Time: 65-90 minutes
This quiche is a clever twist on breakfast favorites, combining crispy hashbrowns and fresh asparagus into one satisfying dish.
Made with shredded potatoes that form a golden crust, filled with a mix of fontina and feta cheese (because one cheese is never enough!), and topped with perfectly arranged asparagus spears, this quiche is the kind of recipe that works for breakfast, lunch, or dinner. The cream and egg filling makes it rich without being heavy, and those fresh herbs add just the right touch of homestyle flavor. Trust me – this one’s going to become your new go-to when company comes over!
One-Pan Pork Chop Hashbrown Casserole
Ingredients:
- 1 tablespoon cooking oil
- 4 center thick cut pork chops, bone-in
- Salt, pepper, and garlic powder (in equal parts to taste)
- 1 cup sour cream
- One 10.75-ounce can of cream of celery soup (or cream of chicken)
- 1/2 cup milk
- 32-ounce package of frozen shredded hash browns, thawed
- 1 cup diced onion
- 1 cup grated cheddar cheese
Total Time: 60-75 minutes
This one-pan wonder brings together two comfort food favorites – juicy pork chops and creamy hashbrown casserole. The thick-cut pork chops get a simple seasoning of salt, pepper, and garlic powder, while the hashbrowns are mixed with a rich blend of sour cream, cream of celery soup, and sharp cheddar cheese.
While it’s not a complicated recipe, the magic happens when everything comes together in one pan. The pork chops cook until golden brown, and the hashbrowns underneath soak up all those good flavors. As my kids like to say, “It’s like breakfast and dinner had a delicious baby!”
Serve it up with a simple green salad or steamed vegetables on the side. It’s perfect for those busy weeknights when you want something hearty but don’t want to spend hours in the kitchen or deal with a sink full of dishes.
Tasty Rotisserie Chicken Hashbrown Casserole
Ingredients:
- 1 (16 oz) package of frozen hash browns, partially thawed
- 1 rotisserie chicken, shredded (about 2-3 cups)
- 8 slices of bacon, cooked and crumbled
- 2 cups shredded cheddar cheese
- 2 cups frozen mixed vegetables
- 1 (22 oz) can of cream of chicken condensed soup
- 1 cup milk
- 1 teaspoon fresh thyme
- 1/2 teaspoon salt
- 2 cups cornflakes
Total Time: 60-70 minutes
This family-friendly casserole brings together all the good stuff – crispy hash browns, tender rotisserie chicken, and crispy bacon (because everything’s better with bacon!).
Made with convenient frozen hash browns, pre-cooked rotisserie chicken (saving you precious time in the kitchen), and topped with crunchy cornflakes, this cozy dish is perfect for those busy weeknight dinners. The creamy sauce and melted cheddar cheese tie everything together, while the mixed veggies sneak in some nutrition without any fuss.