Hashbrown Casserole

We figured why not take an opportunity to put a little spin on a classic and easy holiday breakfast meal. We did so with a really simple change to an already really easy dish … we added a little black truffle oil to the mixture for the POP of flavor.

Prep Time: 20 minutes

Cook Time: 60 minutes

Ingredients

  • 1 Bag of Hashbrowns, thawed

  • 1/2 Red Onion, chopped

  • 2-3 Tsp. Evoolution Garlic Infused Olive Oil

  • 1/4 Cup Margarine,melted

  • 2 Tsp. Evoolution Truffle Infused Olive Oil

  • 1 Small Can of Condensed Cream of Chicken Soup

  • 1.5 Cups Sour Cream

  • 2.5-3 Cups Shredded Cheese

  • 2-3 Tbsp. JamDinners Signature Seasoning

Directions

  • Pre-heat oven to 350F.

  • Heat the garlic infused oil in a medium pan and add the onion. Season with S&P if desired. Cook until softened, approx 5-6 minutes then set aside.

  • Combine the hashbrowns with all other ingredients except 1 cup of cheese together in a large bowl. Mix well. Add in the onions and mix again.

  • Transfer the mixture to a lightly greased casserole dish and spread evenly. Sprinkle the remaining cheese on top and cover with tin foil.

  • Bake approx. 45-50 minutes then remove the cover and broil on LO until the top is golden brown. Remove from the oven and sprinkle with fresh chopped parsley if desired.

Breakfast, HolidaysJessica DeRaafbreakfast, hashbrown, casserole, hashbrown casserole