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Leftover Thanksgiving Hashbrown Casserole and Eggs

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I made a hashbrown casserole for Thanksgiving and decided to use the leftovers for breakfast. I used my awesome new cookware that I received from Good Cook. Having these products made this holiday season a lot easier.

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The hash brown casserole that I made is a modified version of this one on allrecipes.com. I don’t use onions or the crunchy corn flake topping. I brought it over to my Grandparents’ house for their yearly Thanksgiving feast. Everyone always loves the hash brown casserole!

What a perfect time to give Good Cook products a try. With holiday cooking and baking, it’s a great way to give the products a fair test. They are all high quality and a pleasure to use.

It’s also helpful to have new cookware around the holidays. Sometimes I pull out a baking sheet and it looks like it’s spent the summer on an expressway. I don’t know what my bakeware does off-season, but it’s not pretty.

What should be a fun holiday baking session turns into a panicked trip to the store for new equipment. Now, I make sure to check everything before the season gets too intense to take some pressure off.

hashbrown casserole

This is my picky-eater way to make this recipe. Feel free to add onions or whatever else to spice it up a bit! I know some people like to add onions into the mix or top the recipe with chives.

Yield: 12 servings

Hashbrown Casserole Recipe

hashbrown casserole

Super cheesy and delicious hashbrown casserole recipe. This is the picky-eater version. Feel free to add onions or whatever else adventurous people eat. 😉 

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour

Ingredients

  • 2 lbs hashbrowns
  • 1/2 cup butter, melted
  • 1 can cream of chicken soup
  • 8 oz sour cream
  • 2 cups shredded cheese, + cheese for topping
  • 1 tsp salt
  • 1/4 teaspoon pepper

Instructions

  1. Preheat oven to 350 degrees.
  2. Mix hashbrowns, soup, sour cream, butter and cheese together.
  3. Place in your Good Cook 11 x 15 pan.
  4. Top with more cheese.
  5. Bake for 40 minutes.

Nutrition Information:

Yield:

12

Serving Size:

1/12

Amount Per Serving: Calories: 419Total Fat: 33gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 54mgSodium: 1005mgCarbohydrates: 25gFiber: 2gSugar: 1gProtein: 8g

Nutrition facts are an estimate only.

Did you make this recipe?

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There was a bit leftover for us to bring home, so the next day I decided to put them to use for breakfast. I used the Good Cook muffin tins to make mini-quiches.

Hash Brown Casserole and Eggs

hasbrown casserole and eggs

I sprayed the muffin tins with Pam before adding some scrambled eggs with chunks of the leftover hashbrown casserole. We didn’t have any meat to toss in, but bacon or sausage would probably please some people. It’s definitely nothing super creative, but it was tasty!

hashbrown casserole in eggs


Make sure to visit all of these delicious creations that the Good Cook Experts have made with their Thanksgiving leftovers. Makes me want to have a 2nd Thanksgiving dinner just to try them all!

More holiday side dish ideas:

Do you make hashbrown casserole for the holidays? What do you like to add to it? 

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