Easy Breakfast Potato Casserole
Easy meals for large groups of people can be difficult to find – they’re overly complicated, have hard-to-find ingredients, or come from a box. This easy breakfast potato casserole recipe is a delicious and filling way to bring your favorite comfort food to the brunch table for friends and family. You’ll only need 7 delicious ingredients, including Cabot’s sharp cheddar cheese, tangy sour cream, and rich, salted butter – as well as about 20 minutes of prep time. You can even prepare this dish the night before, so that you’re ready to pop this healthy potato casserole right into the oven, giving you more time to spend with company!
To make about 8 servings of this cheesy potato casserole, preheat your oven to 350°F. Coat a large baking dish with cooking spray, butter, or oil.
In another bowl, toss together cereal or chips and your melted butter, and spread the topping evenly over the potato mixture.
Store in the refrigerator overnight, or bake your casserole immediately for 45 to 55 minutes or until hot and golden on top. Enjoy with family and friends (or save the leftovers!)
If you’re looking for another healthy(ish), easy casserole recipe, check out our Baked Cheddar Frittata Recipe. Cabot is a co-operative of farm families and we work hard to produce our award-winning dairy products. We’d love to hear your feedback on this breakfast potato casserole, so please rate and review it to share your opinion with others.
1 (2-pound) package frozen hash brown potatoes, thawed, or 2 pounds grated potatoes
10 ounces Cabot Sharp Cheddar, grated (about 2½ cups)
2 cups Cabot Sour Cream
1 (10¾-ounce) can cream of celery soup
½ cup chopped onions
1 stick (8 tablespoons) Cabot Salted Butter, melted
1-1½ cups crushed dry cereal (such as cornflakes) or potato chips
Get the ingredients you need at a convenient nearby location.
PREHEAT oven to 350°F. Grease large baking dish. In large bowl, mix together potatoes, cheddar, sour cream, soup and onions. Spread mixture in prepared baking dish.
TOSS In another bowl, toss together cereal or chips and melted butter in another bowl; spread evenly over potato mixtures.
BAKE for 45 to 55 minutes or until hot and golden on top.
One of my FAVOURITE, go to, breakfast dishes for Sundays, team dinners, brunches…or even breakfast for supper.” Easy to prepare and easy to take along. I like to use half Cabot Extra Sharp or NY Vintage and half Alpine and I use Salt & Pepper Kettle chips for the topping. “