Sing praise and give thanks, because breakfast has truly become heavenly! This Hallelujah Hash Brown Casserole elevates the best part of any breakfast, the potato, and makes it spectacular, with tender vegetables and browned succulent pork. Plenty of cheese will make any crispy potato all the better, and this Hallelujah Hash Brown Casserole is no exception to that rule. Get ready for some divinely delicious spuds with this new, sure to be a favorite, recipe!
Ingredients
- 2 tablespoons butter
- 3/4 cup onion, chopped
- 1 cup bell pepper, chopped
- 2 cups ham, diced
- 2 pounds hash browns, frozen
- 10 ounces cream of celery soup
- 8 ounces cheddar cheese, grated, divided
- fresh parsley, optional, to taste, diced, for garnish
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Coat a 9×13-inch pan with cooking spray.
Step 3 –In a large skillet, melt the butter over medium heat.
Step 4 –Sauté the onions, the bell peppers, and the ham in the melted butter until the onions are clear and the ham is browned, about 5 minutes.
Step 5 –In a large bowl, combine the hash browns, the sautéed ham mixture, and the cream of celery soup and stir until the hash browns are coated.
Step 6 –Add the hash brown mixture to the prepared baking pan.
Step 7 –Sprinkle 1/2 of the cheese over the casserole and cover it with foil.
Step 8 –Bake the casserole for 45 minutes.
Step 9 –Discard the foil, add the remaining cheese, and bake until the cheese begins to brown, about 15 minutes.
Step 10 –Transfer the casserole from the oven, garnish with the parsley, and serve.