Breakfast Casserole

Breakfast Casserole

72 Reviews 2 Pics
Susan Calderon
Recipe by  Susan Calderon

“Great for hungry guests. Very filling, and will last until lunch!”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. Combine undiluted soup, sour cream, hash browns, cubed chicken and ham, onions, and cheese. Pour into a lightly greased 9 x 13 inch pan.
  2. Bake at 350 degrees F (175 degrees C) for 30 minutes. Top with crumbs, and drizzle with melted butter or margarine. Bake for another 15 minutes.

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Reviews (72)

Rate This Recipe
MELODIB
102

MELODIB

This was great! I tweaked it a bit with some suggestions from other reviews. I added onion soup mix to the chicken soup. I only used half a chopped onion and sauteed it with the ham. I didn't have chicken, so used two cups of ham instead and used the frozen potatoes with onions and peppers. Cooked 45 minutes instead of 30 and it really could have gone longer. The chips on top are great, but next time I wont drizzle butter on it. I dont think it needs it.

SILLYBOYS
49

SILLYBOYS

I took this to a church breakfast and it got rave reviews. My son and I cannot eat eggs so this was perfect! It was the only dish empty. Thanks. I added some sweet red pepper and green onion for color.

DREGINEK
35

DREGINEK

This casserole was AWESOME. Not only does it work for breakfast but is a good dinner casserole too. Th chips were a neat touch.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 448 cal
  • 22%
  • Fat
  • 36 g
  • 55%
  • Carbs
  • 31.7 g
  • 10%
  • Protein
  • 15.5 g
  • 31%
  • Cholesterol
  • 76 mg
  • 25%
  • Sodium
  • 669 mg
  • 27%

Based on a 2,000 calorie diet

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