Brunch Potato Casserole98 Reviews
- Prep: 30 min
- Cook: 1 hr
- Ready In: 1 hr 30 min
“This recipe was given to me, and I continue to pass it down to everyone who tries it! Aside from being so delicious, it's so versatile that I've even used it as a side dish for steak! This can be made the night before, then baked the next day -- allow 10 extra minutes of cooking time.” - by FOODGU1
Original recipe yields 15 servings
- Preheat oven to 350 degrees F (175 degrees C).
- Place potatoes in a large pan, fill with water to cover potatoes, and bring to a boil. Cook until potatoes are just soft. Drain, place in a large bowl. While the potatoes are still hot, gently stir in cheese without mashing potatoes. Continue to stir, every minute or so, until cheese is melted.
- In a separate bowl, stir together mayonnaise, onion, and bacon. Gently stir into potatoes and cheese. Spread into a 13x9-inch baking dish.
- Bake in a preheated oven for 50 minutes.
Amount Per Serving (15 total)
- 559 cal
- 46.5 g
- 23.4 g
Based on a 2,000 calorie diet
Reviews (98)Rate This Recipe
"Great recipe!!! To make it easier, a bit healthier, and a bit tangy, I used frozen O'Brien potatoes, 10 oz. real bacon bits, 1 cup lite mayonnaise, 1 cup of nonfat plain yogurt, shredded sharp cheddar..." See more cheese, crushed black pepper, and freshly crushed marjoram. After baking the casserole, I sprinkled more shredded cheddar on top and broiled it to golden brown...delicious!!!"
"Fabulous recipe! I make it twice a month for our sunday brunch at church. I vary it each time: using ham, sausage, or bacon. I also use sharp, medium, or mild cheddar. And it makes it easier to us..." See moree frozen hashbrowns (shredded or o brien) or even tater tots! It can be prepared the night before, and popped in the oven in the morning. It is always completely gone."
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