With bacon and veggies!
1 Small onion, diced
2 Garlic cloves, minced
2 tbsp Flour
1 3/4 cup Milk
8 oz Cream cheese, cubed, room temp
30 oz Frozen shredded hash brown potatoes, thawed
10 oz Frozen broccoli, thawed
16 oz Frozen tater tots, thawed
3 cups Shredded sharp cheddar cheese
Kosher salt, to taste
Fresh ground black pepper, to taste
Sliced scallions, for garnish
Preheat an oven to 350 degrees F.
Cook the bacon in a high-sided skillet over medium heat until crisp and browned, about 5 to 8 minutes. Remove to a paper-towel lined plate.
Reserve 2 tablespoons of the bacon fat and discard the rest. Add the onion and garlic and cook until softened, about 5 minutes. Stir in the flour until absorbed, about 1 to 2 minutes. Stir in the milk, making sure there are no lumps, and bring to a simmer. Simmer until lightly thickened, about 3 to 5 minutes. Add the cream cheese and whisk until melted and fully combined. Remove from heat. Season with salt and pepper and let cool slightly.
Combine the shredded hash brown potatoes, chopped broccoli, cooked bacon, 1 1/2 cups of cheddar, 2 teaspoons of salt, and a few grinds of black pepper in a large bowl. Add the sauce mixture and stir until everything is evenly coated. Transfer to a 3-quart baking dish.
Top the casserole with the tater tots and remaining 1 cup cheddar. Bake uncovered until browned on top and set, about 50 minutes to 1 hour. Let cool for 10 minutes before serving. Garnish with scallions.
This hash brown casserole is the perfect breakfast or brunch dish. Most of the ingredients come straight from the freezer section, making this a breeze to put together. Feel free to customize by adding more of your favorite veggies!
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes