Night Before Hashbrown Casserole Recipe 455 Recipes

OVERNIGHT HASH BROWN CASSEROLE

Steps:

• Preheat oven to 400 Line a large rimmed sheet pan with parchment paper.
• Lay bacon on lined pan so that it's close but isn't touching.
• Bake for about 10 minutes or until tender-crisp. You don't want it to be crisp because it's going to bake longer when the casserole cooks.
• Let bacon cool on baking sheet.
• Remove to a paper towel-lined plate to absorb any extra grease.
• To make the casserole, heat butter in a large skillet.
• Add diced onion and peppers.
• Cook until onion is translucent and peppers have softened.
• Grease a deep 9x13-inch baking dish.
• Layer hashbrowns and cooked veggies.
• Season with salt and pepper.
• Crumble cooked bacon over the top of the veggies.
• Top with 1 cup cheese.
• In a large bowl, whisk together eggs, milk, and hot sauce.
• Pour over hash brown mixture.
• Top with remaining cup of cheddar cheese.
• Cover pan with aluminum foil, and place in the fridge overnight.
• In the morning, get casserole out of the fridge about 30 minutes before you want to bake it.
• Preheat oven to 400 F.
• Bake casserole, covered, for about 45 minutes.
• Uncover, and continue cooking for about 15 minutes longer, or until casserole is set and has baked through.
• I like to serve this with additional chipotle hot sauce or salsa.

NIGHT BEFORE HASHBROWN CASSEROLE RECIPE - (4.5/5)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray one 9x13 inch pan with non-stick cooking spray. In a large bowl, combine the potatoes, butter, salt, pepper, onions, soup and cheese. Gently mix and pour into prepared pan or dish. Bake uncovered for 35 minutes. TIP: Mix all the ingredients (with the potatoes straight from the freezer) the day before, cover and refrigerate. Then bake it in a well greased pan right before serving. Don't "smush" it into the pan -- it'll turn out greasier and also stick to the pan. Instead, use a big spoon or spatula to fling dollops of the mixture into the pan.

NIGHT BEFORE CASSEROLE

Steps:

• Spread bread with butter. Place six slices in a greased 13x9-in. baking dish. Top each bread slice with a slice of cheese and ham. Brush with mustard. Place the remaining bread slices, buttered side up, over mustard. Beat eggs and milk; pour over all. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Bake at 325° for 50-60 minutes or until a knife comes out clean. Let stand 5 minutes before serving. Meanwhile, heat sauce ingredients and keep warm. Serve with the mushroom sauce; garnish with parsley.

OVERNIGHT HAM AND EGG CASSEROLE

Steps:

• In a greased 8-in. square baking dish, layer the hash browns, ham, chiles and cheeses. In a large bowl, whisk the eggs, milk and pepper; pour over the casserole. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until a knife inserted in center comes out clean, about 1 hour. Let stand 5-10 minutes. Serve with salsa if desired.