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Easter Hash Brown Casserole (no cream soup recipe)

April 11, 2017 by Matt Robinson 21 Comments

Easter is around the corner, and like any holiday, I’m all about easy-to-make overnight meals. This no-fuss Easter brunch dish can be prepped the night before and then just pop it in the oven the morning of, leaving you more time for Easter baskets and egg hunts. At least that’s how it’s going to go in my home.
Easter Hashbrown via Real Food by Dad
Easter is second to Christmas when it comes to surprises for my boys. I’m a sucker and love any opportunity for guilt-free spoiling. Nevermind that my fifteen year old still plays along and will tell me what the Easter Bunny should bring him–see what I mean by guilt-free spoiling now? But gulp, he just got his driving permit, so his asks might be way big this year!

Easter Hashbrown | Real Food by Dad
Whatever it may be,  I’m going to squeeze every bit of holiday mileage I can because he’s growing up way too fast. Thank goodness he has two little brothers to play along for, so that fast-approaching adulthood is tempered just slightly. But I know one day, the Easter Bunny, like Santa, will pass by my house, but until then – the rule is: You have to believe to receive, even if it’s just so I don’t have to let go yet.
Here’s to a no-fuss Easter dish and another year of Easter baskets and egg hunts.
Easter Hashbrown_Real Food by Dad
Yield: Serves 6

Easter Hash Brown Casserole

Easter Hash Brown Casserole

Ingredients

  • 3 tablespoons shallots, minced
  • 1 garlic clove, minced
  • 2 tablespoons butter
  • 1 tablespoons canola oil
  • 3 tablespoons flour
  • 1 1/2 cups milk
  • 1 tablespoons onion powder
  • 1 tablespoon garlic powder
  • 2 teaspoon kosher salt
  • 6 oz. diced ham
  • 1 red bell pepper, roasted and diced
  • 1 green bell pepper, roasted and diced
  • 2 oz. green chiles
  • 8 oz. extra sharp white cheddar cheese
  • 4 oz. mozzarella cheese
  • 4 oz. parmesan cheese
  • 1 lb. hash browns (not frozen)

Instructions

  1. In a large saute pan over medium high heat, bring butter and oil to a sizzle. Add shallots, cook and stir until translucent and fragrant, about 2-3 minutes. Add garlic, cook and stir until browned, about 30 seconds. Slowly stir in flour and cook until browned, about 3-4 minutes. Pour in milk, cook and stir until thick, about 5-7 minutes. Remove pan from heat, stir in onion powder, garlic powder, kosher salt, ham, red bell pepper, green bell pepper and green chiles. Fold in cheese and stir until well combined. Add hash browns and fold until well combined. Transfer mixture to a 13x9 pan that is lightly covered with non-stick spray. Cover with plastic wrap and store in refrigerator overnight if not baking right away.
  2. Heat oven to 350 degrees F. Bake for 35 minutes. Flip oven to broiler and broil for 2-3 minutes to brown top. Serve immediately.
© Matt Robinson

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Filed Under: Breakfast, Brunch, casserole, Comfort, Easy, Holiday Tagged With: hash brown casserole with no canned soup, hashbrown casserole, hashbrown casserole with no cream soup, overnight casserole, overnight hashbrown casserole

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Comments

  1. Gina | Running to the Kitchen says

    April 11, 2017 at 5:43 pm

    This would totally make Easter morning deliciously special!

    Reply
  2. Joanne @ Fifteen Spatulas says

    April 11, 2017 at 6:08 pm

    I’m seriously making this soon, it’s on my list. Looks like such an incredible casserole worthy of any holiday, especially Easter!

    Reply
  3. Mary Ann @ the beach house kic says

    April 11, 2017 at 6:19 pm

    I can’t wait to try this Matt! I love make ahead dishes for the holidays. Tom is going to LOVE this one!

    Reply
  4. HalfBakedHarvest says

    April 11, 2017 at 9:44 pm

    This looks TO DIE FOR. I love that that there is no canned soup too. Yes, please!

    Reply
  5. Rachael @ Rachael's Foodie Lif says

    April 12, 2017 at 3:26 am

    This needs to happen for easter brunch!!

    Reply
  6. Tori Cooper says

    April 12, 2017 at 3:59 am

    Okay, yes this is totally a must try!

    Reply
  7. Jennifer @ Show Me the Yummy says

    April 12, 2017 at 4:48 am

    LOVE the green chiles in here!

    Reply
  8. Sarah | Broma Bakery says

    April 12, 2017 at 5:16 am

    So into this. Easter come already, so I can eat all the delicious food!

    Reply
  9. [email protected] sing for dessert says

    April 12, 2017 at 8:18 am

    I completely understand. My son is 3 and it’s the best! I want to hold onto this for as long as I possibly can! I love this casserole idea, it looks absolute delicious. Pinned for an easy Easter brunch!

    Reply
  10. Lauren @ CGM says

    April 12, 2017 at 10:03 am

    Um, hi! I want to dive head first into this casserole!!

    Reply
  11. Alice Choi says

    April 12, 2017 at 1:54 pm

    Matt, this looks incredible!

    Reply
  12. Taylor @ Food Faith Fitness says

    April 12, 2017 at 2:42 pm

    Hash brown casserole is SUCH an Easter staple! Love that there is no cream soup!

    Reply
  13. Savory Simple says

    April 13, 2017 at 5:56 pm

    Yes to all of this!

    Reply
  14. Brenda @ a farmgirl's dabbles says

    April 14, 2017 at 5:14 am

    My family loves cheesy hash brown dishes. I can’t wait to try this out on them!

    Reply
  15. Lindsay | With Salt and Pepper says

    April 14, 2017 at 12:19 pm

    Oh yes!!! I’m completely on board with these potatoes and love that the cream soup is a no show 🙂

    Reply
  16. Joanne @ Fifteen Spatulas says

    April 17, 2017 at 4:36 pm

    Made this for Easter brunch and absolutely loved it! So rich and delicious.

    Reply
    • Mark J says

      June 18, 2017 at 9:08 am

      What type of potatoes did you use for this? The recipe is very, very unclear and confusing. Thanks.

      Reply
  17. Mark J says

    April 18, 2017 at 4:42 am

    I don’t understand the “hash browns (not frozen)” ingredient? Are you talking about just grated potatoes — cooked? raw? Or are you talking about actual hash browns that have already been cooked (potatoes made into hash browns)? Or are you talking frozen hash browns from a bag that are thawed? This looks great, but not sure about the potato base. Help. Thanks.

    Reply
    • Lon Vetula says

      June 17, 2017 at 6:06 pm

      I really don’t understand how he just stated this either without explaining what it meant. The pictures look like shredded potatoes, that were never browned, therefore not hash browns. I don’t know anyone who sells shredded potatoes, browned or not, unless they are frozen, except for restaurants and they are already cooked. Make my own version of what I consider hash browns? Buy frozen hash browns and let them thaw? Then I would have expected him to say ‘hash browns, thawed’? Go to Waffle House or IHOP and get a triple order of hash browns?

      Reply
      • Mark J says

        June 18, 2017 at 9:06 am

        The instructions make absolutely no sense! Never did receive a reply to my question, obviously. Sad, as this looked interesting.

        Reply
      • knwhwur says

        March 27, 2018 at 6:44 pm

        Look in the dairy section, thats where the nonfrozen hasbrowns are.

        Reply

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Welcome to Real Food by Dad, where I create and share easy-to-make, everyday meals, snacks and desserts for my family, along with my adventures of being a husband, dad and coach. Thanks for stopping by and I hope you enjoy your time here and become a regular visitor!

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