Because it takes a little longer to cook than I’d like for a school morning, I will only make it on the weekends. Then just dish it out during the week and reheat in the microwave for a a minute or so. It really doesn’t take long to heat up.
I love recipes that are just the basics. It means I can add many things to it for variety. Dice up green peppers, jalepenos, tomatoes or just about any veggie to throw in there. You can change the meat to just about anything you prefer.
Then there are toppings to think of. If you’ve gone with a more Mexican feel to the casserole then a dollop of sour cream, salsa and or avocado/guacamole would be awesome.
- 4 cups frozen shredded hash brown potatoes
- 8 ounces bacon
- ½ cup finely chopped onion
- 1 cup Cheddar cheese
- 1 large egg
- 12 ounces evaporated milk
- 1½ teaspoons seasoned salt
- While oven is preheating to 350 degrees, grease an 8 inch square baking dish.
- In the greased baking dish, layer ½ potatoes, ½ bacon, ½ onion and ½ cheese and continue with layers until those ingredients are gone.
- In a small mixing bowl, combine the egg, milk and seasoned salt, then evenly pour over the potato mixture.
- Cover and bake for 60 minutes, then uncover and bake for 5 more minutes.
- Before serving, let stand 10-15 minutes.
Never worry about what's for dinner again. I've got you covered with the meal plans in the Once a Week Cooking Club. Cook once, eat all week.
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