BVC Eats: Cheesy hash brown casserole

Here is a tump* recipe I got off the back of a bag of hash browns and then messed with. There are no rules with tump recipes. Change the ingredients, the proportions, the oven temperature—this is your recipe now.

This version makes a rilly big shoo. Cook it for a crowd or just admit that you want it all yourself.

Cheesy Hash Brown Casserole

6 large eggs
1 cup milk, half-and-half, or heavy cream
1 pint sour cream
2 lbs. frozen shredded hash brown potatoes
or “a bag” – quantity flexible!
1 large onion, slice thinly or minced
3 to 5 cups or more shredded cheddar cheese
sharp cheese is good but pre-shredded is easy – I use two kinds
salt and cayenne pepper or hot pepper sauce to taste

Dump truck 2


*tump: [white trash] n 1: open a bunch of cans and boxes and tump ‘em together 2: quick and dirty, quantities and proportions flexible 3: don’t tell your doctor you’re eating this

Heat oven to 350oF. Grease one or two 9×13 baking pans or casseroles.

Beat the eggs with the sour cream, milk, onion, and seasonings.

In a separate very large bowl, mix the hash browns (frozen or thawed) with most of the cheese and mix. Add the wet ingredients and mix.

Tump it all into one or two greased 9×13 baking dishes and top with the remaining cheese. Bake half an hour or so until the center is set. Turn up the heat to 450 oF for five minutes or so to make the top brown.

Serves you for at least two or three days. No, really. You won’t want to share.


Share

About Jennifer Stevenson

Jennifer is rereleasing The Brass Bed series in 2013 as Hinky Chicago. Try the first one, The Hinky Brass Bed. Jennifer is easy to find on Facebook.
This entry was posted in Culture, Food and Cooking and tagged . Bookmark the permalink.

6 Responses to BVC Eats: Cheesy hash brown casserole

  1. This is a =fantabulously= unhealthy recipe! I must try it on my son, who is just of the age to enjoy it.

    • Jennifer Stevenson says:

      Your son eats everything. You’ve described his eating. I’m scared from halfway across the country!

  2. I make a version of this in the crockpot. The ingredients are pretty much the same, an can vary depending upon what you have, though I usually add spicy sausage.

    Put all the ingredients in a lightly grease crockpot, set it to low, and leave it alone for six to eight hours. Makes breakfast for a small crowd easy, too. :)

  3. Alix in MV says:

    I am drooling. I’m thinking about trying this Soon ™, and possibly adding some crumbled cooked bacon in to up the breakfast trashy quotient (and embrace my Midwestern roots, for which tump is king. And I’ve learned a new word to boot!)

  4. Jennifer Stevenson says:

    Alix, you are a genius. Bacon makes everything better!!!