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Cheesy Hashbrown Casserole

This quick easy casserole recipe combines two of the best things about any breakfast - potatoes and cheese. Best of all, this is one of those casserole recipes that freeze well, assuming you have any leftovers.

Ingredients
  • 2 cups potatoes, shredded
  • 3/4 cup onion, shredded
  • 1/2 cup milk
  • Salt and pepper to taste
  • 2 cups Cheddar blend cheese, shredded
  • Butter or margarine for sauteing
Instructions
  1. Combine potatoes. onions, salt and pepper. In non-stick skillet, put in a 2-3 tbsp of margarine, enough that when melted there is a layer in the skillet. Add shredded potatoes and onions.
     
  2. Press down, let cook for a bit until brown on one side, then cut into section and flip over and press whole thing down again. When that side is brown, flip and press again, add milk, lower heat to low, and cover until milk is all absorbed, add cheese on top.
     
  3. Remove from heat and cover for a few minutes until cheese is melted and has worked its way into the potatoes.

If you like this recipe, you will love our 29 Tasty, Easy Breakfast Recipes eCookbook. Check out this 40-page eCookbook for great breakfast recipes, including breakfast casseroles, pancakes, eggs and more!

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