mini hashbrown casserole

Does your family have a favorite recipe that they ask for you to make over and over again.  We have a few of those, and this one, Hashbrown Casserole is definitely a crowd pleaser.  I love this recipe so much because it can be made for large crowds and small ones too.  I always make it for Back to School for the Teachers and faculty, Family Gatherings for Brunch, and I also made it for my daughter’s birthday.

Now for KK’s birthday I changed it up… do you remember me sharing with you her Pancake & Pajama Birthday Party… I made them as hand meld mini hashbrown casseroles.  I wanted it to be easier for the kids and it looked so cute as individual casseroles.  I don;t know what it is but I think the cheesiness combined with the potatoes just make it such a hearty yummilicious breakfast treat.

You can make this as a large casserole dish, just omit making the hashbrown crust and go starting to making the filling and pour it into a greased casserole dish. 😉

Making these are so easy and can be made ahead of time, which really makes life so much easier.  If you haven’t had a chance to make these for your family or friends trust me now is the time to try it, you will ask yourself why have I never made this before.

Now let’s get to the good part…

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Heat oven, grease muffin tins and toss shredded potatoes with salt and pepper.

 

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Place about 1 heaping tablespoon of potato mixture into each muffin cup and press against bottom and up sides, allowing some mixture to extend above rim. (Do not spread mixture too thin or holes will form while baking.)

 

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Time to make filling…

 

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Now this is when you can either bake them, freeze them and then you can package them for a later date to eat, or you can just make them ahead of time and before baking them place in the refrigerator.

It’s all up to you!

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I had some extra filling and just made a small hashbrown casserole as extra… YUM!

 

Mini Hashbrown Casseroles

Yield: 10-12 servings

These perfect on-the-go mini breakfast casseroles are a sure way to get your kids up and out the door.

Ingredients

    Hashbrown Crust:
  • 1 1/2 lb Frozen Hash Browns
  • 1/2 teaspoon Salt
  • Pinch black pepper
  • Hashbrown Filling:
  • 2 lbs Frozen Hash Browns
  • 1/2 cup Butter, melted
  • 1 (10 1/4 ounce) can Cream of Chicken Soup
  • 1 pint Sour Cream
  • 1/2 cup Onion, peeled and chopped
  • 2 cups Sharp Cheddar Cheese, grated
  • 1 teaspoon Salt
  • 1/4 teaspoon Pepper

Directions

    Hashbrown Crust:
  1. Preheat oven to 425°F. Lightly grease a 24-muffin-tin cups.
  2. Gently toss potatoes with salt and pepper in a bowl. Place about 1 heaping tablespoon of potato mixture into each muffin cup and press against bottom and up sides, allowing some mixture to extend above rim. (Do not spread mixture too thin or holes will form while baking.)
  3. Bake potato nests until edges are dark golden, about 25 minutes
  4. Hashbrown Filling:
  5. Change oven setting to 350°F.
  6. In a large bowl, combine all ingredients and stir together. Spread evenly in prepared pan.
  7. Bake for 45 minutes until top is golden brown.
http://www.thatssoyummy.com/recipes/mini-hashbrown-casseroles/

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Enjoy and see you next time!