Easy Potato Casserole For Easter Brunch Food

BRUNCH POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place potatoes in a large pan, fill with water to cover potatoes, and bring to a boil. Cook until potatoes are just soft. Drain, place in a large bowl. While the potatoes are still hot, gently stir in cheese without mashing potatoes. Continue to stir, every minute or so, until cheese is melted.
• In a separate bowl, stir together mayonnaise, onion, and bacon. Gently stir into potatoes and cheese. Spread into a 13x9-inch baking dish.
• Bake in a preheated oven for 50 minutes.

EASY POTATO CASSEROLE FOR EASTER BRUNCH

Steps:

• Preheat oven to 350º F. Spray a 2 or 2.5 quart casserole dish with cooking spray.
• In a large bowl, combine Ore-Ida Shredded Hash Brown Potatoes, cream of chicken soup and sour cream. Stir to combine.
• Spray a small saucepan with cooking spray and heat onions until softened. Add to bowl (can add them without cooking, if desired).
• Add in coconut oil, salt, pepper and cheese to hash brown mixture. Stir well.
• Pour into prepared dish and sprinkle with a little cheese. Cover pan with tin foil. Bake in preheated oven for approximately 45 minutes and then take foil off for five minutes to melt cheese on top.

EASTER AU GRATIN BRUNCH CASSEROLE

Steps:

• Stir together first 6 ingredients (plus the meat and veggies, if using) in a large bowl.
• Spoon potato mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with crushed cornflakes, and drizzle evenly with butter. Bake immediately, or cover & refrigerate overnight and bake in the morning.
• Bake at 325 degrees for 1 hour and 20 minutes or until bubbly.

EASY AND DELICIOUS POTATO BRUNCH CASSEROLE

Steps:

• Set oven to 350 degrees.
• Butter a 13 x 9-inch baking dish.
• In a large skillet cook the sausages, breaking into pieces with back of the spoon (about 5 minutes).
• Mix in flour, and cook for 1 minute.
• Add in milk or half and half and Parmesan cheese; and cook until the mixture starts to boil and thicken (about 4-5 minutes).
• Season with pepper to taste.
• Pour the shredded hash brown potatoes in the prepared baking dish and toss with salt and pepper (I use seasoning salt for this) then spread out potatoes in the bottom of the dish.
• Top with 1/3 of green onion, then 1-1/2 cups cheddar cheese, then 1/3 green onions, then sausage mixture, then top with remaining cheddar cheese.
• Bake for about 45 minutes, or until potatoes are tender.
• Sprinkle with remaining 1/3 green onions and serve.