Brisket Hashbrown Casserole

Hashbrown casserole with cheese and brisket.

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Brisket Hashbrown Casserole

Brisket Hashbrown Casserole is a delicious and hearty dish that is perfect for a busy weeknight meal. The combination of hashbrowns, smoky brisket and creamy sauce is simply irresistible.

Prep Time10

Cook Time45

Total Time55

Course: Casseroles

Cuisine: American

Keyword: leftover brisket recipe, main dish casserole, potato casserole

Servings: Servings

Calories: 1022kcal

Author: Milisa

Ingredients

1 pound smoked brisket chopped
3 pounds russet potatoes or 2 packages refrigerated shredded hashbrown potatoes
1 large onion diced
1 ½ cups sour cream
10 ounce can cream of mushroom soup
½ cup melted butter
2 tablespoons granulated garlic
1 teaspoon kosher salt
1 teaspoon pepper
3 cups shredded cheddar cheese divided
2 tablespoons chopped cilantro optional for garnish

Instructions

Preheat grill to 350°,
In a large bowl, whisk together sour cream, cream of mushroom soup, melted butter with garlic, salt and pepper.
Peel potatoes and shred on the large side of a box grater.
Rinse the potatoes 2- 3 times and squeeze out the excess liquid. Place into a 9 x 13 inch casserole dish.
Reserve 1/2 cup brisket and 1 cup of cheese. Add remaining brisket, remaining cheese, diced onions and sauce to the potatoes.
Mix well and spread evenly.
Top with remaining brisket and cheese.
Bake for 45 minutes to 1 hour or until potatoes are cooked through and casserole is bubbling around the edges.
Remove from grill and garnish with cilantro if desired.

Notes

Store leftover hashbrown casserole in an airtight container in the refrigerator up to 4 days.

Reheat casserole in a baking pan in a 350° oven for 15 minutes or in a non-stick skillet over low heat, stirring occasionally until heated through.

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