Hashbrown Casserole

Hashbrown breakfast casserole

This recipe submitted by Doktor LudwigVonHellsin (Joseph N Fullerton)


  • 1 bag of shredded hashbrowns
  • 1 bag of cubed hashbrowns
  • 2 green bellpeppers
  • 1 red bellpepper
  • 1/2 a sweet onion
  • 1 can of cream of potato soup
  • Garlic salt
  • 1 bag of shredded cheese
  • A 9×13 baking pan
  • Pam non-stick spray

Cooking Instructions

First prep your filling. Dice up your peppers and half onion then add them along with the can of cream of potato and some cubed hashbrown into a bowl. Mix well. Now you have your filling ready and waiting.

Lightly coat your baking pan with Pam. Add a layer of shredded hashbrowns for your base in the pan and salt. Add a thin layer of shredded cheese then add your filling, smoothing it out flat with a spoon. Add another thin layer of cheese and top with shredded hashbrowns. Salt once more and add a small amount of shredded cheese for a decorative touch. Bake at 500 degees for 45 minutes and let it cool for 15.

Now enjoy your delicious veggi dinner with dairy.


  • Type of veggies and amount is up to you along with amount of salt.
  • Try adding garlic, broccoli, and/or mushrooms
  • Type of cheese can also be changed.
About The Author

Steam Crow

Daniel has a lifelong fascination with Monsters, Halloween, illustration, pen & paper rpgs, collecting miniatures, watching movies, and listening to and playing music. He's been a graphic designer since 1994; Monster Rangers is a culmination of all of his personal projects in one. He lives in Arizona with Dawna and Goblin, and runs the Steam Crow.

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