Make Ahead Potato Breakfast Casserole Recipes
MAKE AHEAD POTATO CASSEROLE
These potatoes can be made ahead and refrigerated overnight. The original recipe says they can be frozen for OAMC but I have never done that.
Provided by Lvs2Cook
Categories Potato
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook potatoes, cool until easy to handle and shred coarsely.
- Stir in all other ingredients, except paprika, blending gently.
- Place mix into a lightly greased 9x13 baking dish and sprinkle paprika on top.
- Cover and refrigerate overnight or wrap well and freeze.
- Bake at 350º for 30-40 minutes.
Nutrition Facts : Calories 515.2, Fat 32.4, SaturatedFat 20.4, Cholesterol 85.2, Sodium 720.1, Carbohydrate 42.2, Fiber 5.1, Sugar 2.8, Protein 15.8
MAKE-AHEAD HASH BROWN POTATO CASSEROLE
Easy make-ahead hash brown casserole everyone loves.
Provided by kwiley
Categories Side Dish Potato Side Dish Recipes
Time 9h10m
Yield 12
Number Of Ingredients 7
Steps:
- Grease a 9x13-inch baking pan.
- Mix sour cream, Cheddar cheese, and condensed soup together in a very large bowl. Fold in hash browns and mix thoroughly. Put mixture into the prepared baking pan.
- Toss corn flakes in butter to coat. Spread mixture on top of hash brown mixture. Cover and keep in the refrigerator for 8 hours, to overnight.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven, uncovered, until bubbly and slightly browned on top, about 1 hour. Season with salt.
Nutrition Facts : Calories 304.2 calories, Carbohydrate 20.4 g, Cholesterol 53 mg, Fat 25.3 g, Fiber 1.2 g, Protein 9.3 g, SaturatedFat 14.4 g, Sodium 425.8 mg, Sugar 0.8 g
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