Whether you're having Easter brunch or dinner, this hashbrown casserole will work for either one. And it makes a TON. I served it as a side dish for my St. Paddy's potluck and had half a pan left to take to a small potluck the next night too. I love this stuff! I love the panko crust versus the cornflakes version. And the bonus is you can fry it up the next morning to make hashbrown patties for breakfast....
Thank you, JustAPinch.com
2 lb frozen hash brown potatoes, thawed
1/2 c plus 1 tbsp. (1 stick) butter, melted
1 can (10.5 oz.) cream of chicken or cream of celery soup
1 pt (16 oz.) sour cream
1 large onion, chopped
2 cloves garlic, minced
2 c shredded cheddar cheese
1 tsp sea salt
1/4 tsp pepper
1 1/2 c panko bread crumbs
1. Chop onion, green pepper and garlic
2. Melt 2 Tbsp. of the butter in a large skillet over medium heat. Saute onions, pepper and garlic in butter until the onions are transparent.
3. In a large bowl, combine the sauteed vegetables with the thawed hash browns. Add 6 Tbsp. of the remaining butter, soup, sour cream, cheddar cheese, salt and pepper.
4. Place mixture into a greased 11x14-inch casserole dish. Mix the remaining 1 Tbsp. melted butter with panko bread crumbs and sprinkle over the casserole.
5. Bake in a preheated 350-degree oven for 45 minutes, or until casserole is bubbly and the panko crumbs are golden brown.