Description
This hearty and comforting casserole is perfect for cozy mornings, brunch gatherings, or holiday breakfasts. Packed with tender hashbrowns, colorful bell peppers, and gooey melted cheese, it’s a dish that brings warmth and flavor to every bite. Inspired by classic comfort food traditions, this casserole combines creamy textures with a vibrant, cheesy finish that appeals to the whole family.
Ingredients
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1 (30-ounce) package frozen shredded hashbrowns, thawed
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1 cup diced red bell pepper
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1 cup diced green bell pepper
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1 cup diced yellow bell pepper
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1 small onion, finely chopped
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2 cups shredded cheddar cheese
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1 cup shredded mozzarella cheese
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1 cup sour cream
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1 can (10.5 ounces) cream of mushroom soup
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½ cup milk
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2 tablespoons unsalted butter, melted
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1 teaspoon garlic powder
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1 teaspoon onion powder
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½ teaspoon black pepper
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½ teaspoon salt, or to taste
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½ teaspoon paprika
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Optional: chopped fresh parsley for garnish
Instructions
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Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
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Place the thawed hashbrowns in a large mixing bowl and separate any clumps.
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In a medium skillet over medium heat, melt 1 tablespoon of butter and sauté the diced bell peppers and onion for 5–7 minutes until tender. Remove from heat and let cool slightly.
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In a separate bowl, whisk together sour cream, cream of mushroom soup, milk, melted butter, garlic powder, onion powder, black pepper, salt, and paprika until smooth.
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Add the sautéed vegetables to the hashbrowns and mix gently. Pour the creamy mixture over the hashbrowns and vegetables, stirring carefully to coat everything evenly.
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Fold in 1½ cups of cheddar cheese and ½ cup of mozzarella cheese, reserving the rest for topping.
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Transfer the mixture to the prepared baking dish and sprinkle the remaining cheese evenly on top.
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Bake uncovered for 45–50 minutes, or until the top is golden brown and the casserole is heated through.
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Let cool for 5–10 minutes before garnishing with chopped parsley and serving warm.
Notes
Use fresh bell peppers for a crisper texture and more vibrant color. For a crunchier topping, sprinkle breadcrumbs or crushed crackers mixed with a little melted butter before baking. This casserole can be assembled the night before and baked the next morning. Leftovers store well in the refrigerator for 3–4 days and reheat easily in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 50 minutes