Cheesy Hashbrown Casserole (Schwartzie’s Potatoes)
This cheesy hashbrown casserole is great as a breakfast side, or as part of any meal of the day. Comfort food at its best!
The Holidays are a time where tradition becomes very important to many families. Christmas especially.
It can be a tradition for families to participate in certain activities during the holidays, and it can be a tradition for families to eat certain foods.
My family has had strict meal traditions during the holidays for pretty much as long as I can remember.
From the traditional Ukrainian dinner we ate on Christmas eve, to the seemingly never-changing dessert platter that was always available and constantly replenished, to the foods we ate on Christmas morning.
When I was a kid, Christmas morning looked like this:
Us kids would get up super early. We were allowed to open our stockings only (no presents!) before the adults got up.
My grandma would usually get up early too, and start getting breakfast ready. She’d put out a breakfast treat platter containing homemade donuts and cinnamon buns, as well as a fruit plate. This was our morning “snack” (aka a large breakfast to most people).
Then we’d wait for the hot breakfast which consisted of this Cheesy Hashbrown Casserole (we called them Schwartzies Potatoes), an egg casserole, fried sausage, fried eggs, and toast. It’s a miracle we could even eat again later in the day after that!
When my husband first tried this super cheesy, rich, creamy casserole, he insisted I get the recipe. I did, and I have altered it to make it a little healthier – but it’s still not exactly healthy.
It’s basically mac and cheese with potatoes instead of mac. However, it’s got a little less fat than the original recipe and tastes just as great.
Now that I’m in charge of my own holiday menu, this one doesn’t always make the Christmas morning cut. I opt for a fresh, hot pan of homemade cinnamon buns or monkey bread instead, along with fruit salad.
Besides, who wants to wait until you’re done eating a morning feast to open presents?
I always find some way to serve it during the Holidays though – perhaps for Christmas eve breakfast or New Year’s Day. After all, nothing cures a champagne hangover better than a comfort food casserole full of cheese and potatoes.
How to make Cheesy Hashbrown Casserole?
The thing I love most about these delicious, cheesy potatoes is that they are completely make-ahead friendly. Every time I make this, I mix everything up, get it all settled into it’s casserole dish for the night, and pop it into the fridge until it’s ready for the oven in the morning.
That said, it’s actually pretty quick and easy to prepare anyway, so you definitely COULD assemble the whole thing in the morning.
The only prep work required is mincing an onion, then sauteeing it in some butter. Then a little cheese shredding, stir everything together and spread it into a casserole dish.
Cheesy Hashbrown Casserole Ingredients:
- Unsalted butter
- Onion
- Condensed cream of mushroom soup
- Plain Greek yogurt
- Sharp cheddar cheese
- Freshly ground black pepper
- Salt
- Cayenne
- Frozen diced hashbrowns
- Parmesan cheese (or more Cheddar or a mix of the two)
Want more savory breakfast recipes?
Cheesy Hashbrown Casserole Nutrition Notes:
This cheesy hashbrown casserole is gluten-free, as long as the condensed soup you choose is also gluten-free.
Cheesy Hashbrown Casserole Bake
Ingredients
Instructions
- Heat oven to 350°F. Grease a 9×9 baking dish or similar sized casserole dish.
- Melt 2 Tablespoons unsalted butter in a small skillet over medium heat. Add minced onion and cook until soft. Transfer onions to a large bowl.
- Add 14 ounce canned reduced sodium condensed cream of mushroom soup, 1 cup plain Greek yogurt, 1 cup shredded sharp Cheddar cheese, 1/4 teaspoon freshly ground black pepper, 1/8 teaspoon salt, and pinch cayenne and stir together until well mixed. Stir in 1 pound frozen diced hashbrowns. Transfer hashbrown mixture to prepared baking dish and sprinkle with 2 Tablespoons shredded Parmesan cheese.
- Bake at 350°F for 60-90 minutes, until bubbling and browned on the top. Cool for 10-15 minutes before serving.
Nutrition
Notes
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