Easter Au Gratin Brunch Casserole
"A delicious hassle-free breakfast casserole! I love to serve this to my overnight guests, at Easter or anytime. Easily assembled the night before and refrigerated overnight, then popped into the oven in the morning! Some optional add-ins are cubed ham or breakfast sausage, and broccoli or bell peppers. Serve with fresh fruit and coffee or tea, add sides of warm scrambled eggs and toasted bagels with cream-cheese and fresh strawberry preserves, if desired, to round out the meal. Enjoy! Adapted from Southern Living."
photo by limeandspoontt
- Ready In:
- 1hr 30mins
- Ingredients:
- 10
- Serves:
-
10-12
ingredients
- 1 (32 ounce) package frozen southern style hash brown potatoes (I use Ore Ida Southern Style Hash Browns)
- 1 (16 ounce) container sour cream
- 2 cups shredded cheddar cheese
- 1 (10 3/4 ounce) can cream of mushroom soup
- 1 small onion, finely chopped
- 1⁄4 teaspoon pepper
- 2 cups cubed ham (or cooked breakfast sausage) (optional)
- 1 1⁄2 cups cooked broccoli florets (or green bell pepper) (optional)
- 2 cups crushed corn flakes cereal (or breadcrumbs)
- 1⁄4 cup melted butter
directions
- Stir together first 6 ingredients (plus the meat and veggies, if using) in a large bowl.
- Spoon potato mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with crushed cornflakes, and drizzle evenly with butter. Bake immediately, or cover & refrigerate overnight and bake in the morning.
- Bake at 325 degrees for 1 hour and 20 minutes or until bubbly.
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Reviews
-
Yummy! I added broccoli as the recipe suggested. I also added chopped baby bella mushrooms. I cook for two, so this dish was shredded down to fit in a 8X8 inch glass baking dish by halving the recipe. (I used a whole can of cream of mushroom soup though.) Had some fresh tarragon on hand, so I threw some leaves right before setting my baking dish in the oven. Came out great. Next time, I will try with ham or bacon in it. Thanks for the recipe! -
yum -
I made recipe as directed with the option of sausage. I had to double for our big group. My Daugter begged me to take the leftover home with her. Great recipe.
Tweaks
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Better late than never? I made this recipe on Easter. Yes, Easter Sunday as in 51 days ago... Nevertheless I am here to share my tweak that was rather pleasing. I used the ingredients stated above along with the usual ones that are not specified brands (examples 2 cups of shredded cheese= Kraft. 16 ounce sour cream= Great Value. Mushroom Soup= Campbell's. Butter= Blue Bonnet. The Walmart I went to did not have Ore Ida southern style hash browns so I opted out for Great Value. And finally, I choose green bell peppers because I saw that most fitting! The Tweak: I used a Honey Ham (cannot recall the brand/name). And to compliment the honey ham I used Honey Sriracha Combos (6.30 oz crushed) in place of the crushed corn flakes. Review: It was tremendous! The main staple of my Easter Sunday meal! The flavor of the combos was blended well with the ingredients, especially the ham. My casserole dish was slightly larger so the food was rather thin, yet still held up nicely. I would defiantly prepare this meal again the same way. Perhaps I will tweak even more and follow the instructions as recommended. Eventually...
RECIPE SUBMITTED BY
<p>Married to my sweetheart for almost forty years and we have two wonderful children who are grown and have flown the coop. Also, we have been blessed with a wonderful son-in-law and beautiful daughter-in-law, plus FIVE grandchildren: two beautiful granddaughters ages five and eight, and three sweet adorable little grandsons ages 2 months, 2 years and 3 years. My husband and I share a combination of English, Irish, Scottish, Welsh, Dutch, Swiss, Polish, Austrian, German and French heritage, and our son-in-law and daughter-in-law are both Hispanic. We've traveled extensively to many countries abroad (we lived in Germany), and have traveled and lived in several states here in the U.S.A. Many of the recipes I post here are influenced by our combined heritage or from our travels, or they are old family favorites that I want to share with you. I hope you enjoy! Have been to culinary school with many years of cooking (mostly for my family) under my belt, so know my way around a kitchen. And I'm very lucky to have the best sous chef in the world, dddddh! One of my favorite chefs of all time is Jacques Pepin! I have several of his cookbooks, and enjoy watching his television cooking show Fast Food My Way. Another top favorite is Julia Child (of course!). A few other chefs I read/enjoy watching on t.v. are: Giada At Home, Ina Garten's The Barefoot Contessa, Nigella Lawson's Nigella Bites, and Patti's Mexican Kitchen, and many more. On my bucket list is dining at Thomas Keller's establishment The French Laundry in Napa Valley, California... as well as Alice Waters' Chez Panisse in Berkeley, and the James Beard award winning Tartine Bakery and Cafe in San Francisco. One day!! Hobbies/Interests: Decorating with fresh flowers and herbs from the garden is my passion, and brings me deep joy! It's really hard to beat!! I love connecting with others who enjoy the same. Gardening, decorating, sewing, music, dancing, film, and reading are also up there. Spending quality time with my grandchildren, family, and friends (and cooking holiday meals!). Currently, a newfound passion has been so richly rewarding for me: genealogical research. I heart ancestry dot com. And last but certainly not least, I absolutely LOVE cats--we have two half-Siamese fur babies (cats) that allow us to live here!! A Note of Thanks~ I try to personally thank everyone who kindly makes and reviews my recipes, but sometimes I am busy, late, or may forget. Please know that I am always humbled that you would try one of my recipes, and I enjoy reading the reviews and seeing all the pretty photographs. Thanks so much! </p>
