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Hashbrown Casserole
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5 from 1 vote

Hashbrown Casserole

A hearty and filling breakfast casserole made with shredded hashbrowns, eggs, bacon, and cheese.
Course Casserole
Cuisine Southern
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8
Calories 319kcal
Author Christin Mahrlig


  • 1 bag frozen shredded hash browns, thawed
  • 1/2 sweet onion, diced
  • 6-8 slices bacon
  • 2 large eggs, lightly beaten
  • 1 (12 ounce) can evaporated milk
  • 1/3 cup whipping cream
  • 1 1/2 cups shredded cheddar
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon ground pepper
  • 1/3 cup panko crumbs
  • 1 tablespoon butter, melted


  • Heat oven to 350 degrees and grease a 9×11- inch pyrex dish or similar size casserole dish.
  • Cook bacon in a nonstick skillet. Remove to paper towel lined plate. Crumble once cooled.
  • Remove all but 2 tablespoons of bacon grease from skillet. Heat skillet over medium heat and add onion and hash browns. Cook until hash browns are lightly browned, flipping several times.
  • Place half of hash browns on bottom of baking dish. Add 1/2 bacon and 1/2 cheese. Repeat layers.
  • Combine eggs, evaporated milk, whipping cream, salt, and pepper in a medium bowl. Mix well.
  • Pour egg mixture over top of hash browns.
  • In a small bowl, toss panko crumbs with melted butter. Sprinkle on top of casserole.
  • Bake uncovered for 30-35 minutes.


Calories: 319kcal