Ingredients and Weight:
- 1 can (10.75 oz) cream of celery soup
- 1 can (10.75 oz) cream of mushroom soup
- 1 cup milk
- 1 (16 oz) package frozen hash browns, thawed
- 1 (16 oz) package refrigerated buttermilk biscuits, halved
- 6 eggs
- 1 cup shredded cheddar cheese
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped onion
- Salt and pepper to taste
Preparation Time:
15 minutes
Cooking Time:
30-35 minutes
Difficulty Level:
2
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- In a large bowl, combine cream of celery soup, cream of mushroom soup, and milk. Stir until smooth.
- Add thawed hash browns, halved biscuits, eggs, cheddar cheese, green bell pepper, onion, salt, and pepper. Stir well to combine.
- Pour mixture into the prepared baking dish.
- Bake for 30-35 minutes, or until golden brown and bubbly.
- Let cool for 10 minutes before serving.
Nutritional Information:
(per serving)
- Calories: 350
- Fat: 15g
- Protein: 20g
- Carbohydrates: 30g
Dish Characteristics:
- Cheesy, savory, and satisfying
- Perfect for breakfast, brunch, or lunch
- Made with convenient supermarket ingredients
- Can be customized with your favorite fillings
User Comments:
- "This casserole is a winner! It's so easy to make and always a hit with my family."
- "I love that I can use whatever I have on hand, like leftover veggies or meat."
- "Perfect for a crowd, especially on busy weekends."
- "The combination of hash browns and biscuits is genius!"
- "A great way to start the day with a hearty and delicious breakfast."
Special Precautions and Tips:
- If you don't have thawed hash browns, you can use 3-4 raw potatoes, peeled and grated.
- To make it ahead of time, prepare the casserole and refrigerate overnight. Bake as directed in the morning.
- For a crispy crust, sprinkle some bread crumbs or grated Parmesan cheese on top before baking.
