The Amazing Hash Brown Casserole You Can Cook ANYWHERE

quick dinner ideas hashbrown casserole

This casserole is super quick to make, since the recipe is using frozen hash browns. However, if you’d prefer fresh potatoes, shred them on the largest hole on the grater and squeeze the excess moisture out by wrapping them inside a clean kitchen towel and wringing it as hard as possible. Either way, it will be a delicious dinner – or perhaps even breakfast, if you’re getting tired of oatmeal! If you’re cooking this in a skillet over the fire, you may want to cover the skillet with aluminum foil so that it won’t turn out dry.



1 (26 oz.) bag Ore Ida frozen country style hash browns

2 cups shredded Colby cheese

¼ cup minced onion

1 cup broccoli or cauliflower, chopped

1 cup ham or cooked sausage

1 cup McArthur milk

½ cup stock (beef or chicken)

2 tbsp Land O’ Lakes butter, melted

Dash McCormick garlic powder

1tsp salt

¼ tsp ground black pepper



Preheat oven to 425 F. Mix together the frozen hash browns, cheese, onion, ham, and broccoli in large bowl.

Combine the milk, stock, half the melted butter, the garlic powder, salt, and black pepper in a separate bowl. Mix these well, then pour over the hash browns and stir to combine.

Heat the remaining butter in a large skillet over high heat. When the skillet is hot, spoon in the hash brown mixture. Cook the hash browns, stirring occasionally until hot and all of the cheese has melted (about 7 minutes). Put the skillet into the oven and bake for 45- 60 minutes or until the surface of the hash browns is dark brown.

If you don’t have an oven-proof skillet, pour the hash brown mixture into a greased casserole dish and bake. Adjust the baking time, if needed.



Quick tip: Use your favorite cheese in this!