Hash Brown Casserole

You could add cooked bacon or breakfast sausage to this excellent casserole if you’d like.
Share on Facebook Print Recipe

Ingredients

  • 1 tablespoon butter
  • 1 onion chopped
  • 2 cloves garlic minced
  • 6 cups frozen hash brown potatoes
  • ¾ cup shredded mozzarella cheese
  • 6 eggs
  • ½ teaspoon dried thyme leaves
  • ½ teaspoon salt
  • teaspoon pepper
  • 1 5-ounce can evaporated milk
  • ½ cup shredded Cheddar cheese
  • 2 tablespoons chopped parsley

Instructions

  • Spray inside of 3½-quart slow cooker with nonstick cooking spray.
  • In skillet, melt butter over medium heat.
  • Add onion and garlic; cook and stir until crisp-tender.
  • Let cool about 10 minutes.
  • Place of the frozen hash brown potatoes in the slow cooker.
  • Add of onion mixture and of the mozzarella cheese.
  • Repeat layers, ending with the cheese.
  • In medium bowl, beat eggs, seasonings, and milk until blended.
  • Pour over the ingredients in the slow cooker, cover and turn on low.
  • Cook for 10–12 hours, until set.
  • Sprinkle with Cheddar cheese and parsley; let stand until cheese melts, then serve.

Nutritional Information

Calories: 626.74 kcal | Protein: 18.98 g | Fat: 30.37 g
————————————————————————————————–
Course Breakfast / Cheese / Crockpot