Double Cheese Overnight Hashbrown Casserole
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 8
- 1/2 cup milk
- 1 lb bacon (diced)
- 1 cup diced white onions
- 1 10-11 oz. can of condensed cheddar cheese soup
- 12 large eggs (beaten)
- 3 cups of shredded cheddar cheese (i use old for maximum
- 1 30 oz. bag of shredded hashbrowns
- green onions for topping optional
- Carbohydrate 0.678000000573148 g
- Cholesterol 1.50000000126803 mg
- Fat 0.487500000412108 g
- Fiber 0 g
- Protein 0.483000000408304 g
- Saturated Fat 0.279750000236487 g
- Serving Size 1 1 serving (72g)
- Sodium 6.0000000050721 mg
- Sugar 0.678000000573148 g
- Trans Fat 0.0567000000479314 g
- Calories 9 calories
[ { "@type": "HowToStep", "text": "In a medium sized frying pan, fry the bacon and onions together until the onions are soft and translucent. Drain the bacon grease and set aside." }, { "@type": "HowToStep", "text": "Grease a 9x13 pan and set aside." }, { "@type": "HowToStep", "text": "In a large bowl, mix together the soup, eggs and milk until combined. Stir in the bacon mixture, cheese and the hashbrowns." }, { "@type": "HowToStep", "text": "Pour into the prepared pan." }, { "@type": "HowToStep", "text": "Cover and place in the refrigerator overnight." }, { "@type": "HowToStep", "text": "In the morning, pre-heat your oven to 350 °F." }, { "@type": "HowToStep", "text": "Bake in the oven for 60-70 minutes, until the middle of the casserole is cooked and set, and reaches a temperature of at least 165 °F. Top with green onions if desired." }, { "@type": "HowToStep", "text": "Remove, let cool slightly and serve." } ]
