Here’s a retro-style Hash Brown Egg Casserole—straight out of a 1960s–70s church cookbook 🥔🥚
Retro Hash Brown Egg Casserole
Ingredients (8 servings)
- 1 (20–24 oz) bag frozen shredded hash browns, thawed
- 8 large eggs
- 1½ cups shredded cheddar cheese
- 1 cup cottage cheese (very retro!)
- 1 cup milk
- ½ cup chopped onion
- ½ cup cooked breakfast sausage or diced ham (optional)
- ¼ cup melted butter
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
Instructions
- Preheat oven
- Heat oven to 350°F (175°C).
- Grease a 9×13 baking dish.
- Mix
- In a large bowl, whisk eggs, milk, cottage cheese, salt, pepper, and paprika.
- Stir in hash browns, cheddar, onion, butter, and meat (if using).
- Bake
- Pour into prepared dish.
- Bake uncovered 45–55 minutes, until set in the center and lightly golden on top.
- Rest & serve
- Let stand 10 minutes before slicing.
Classic Retro Notes
- Cottage cheese was the “secret ingredient” for creaminess.
- Often served at brunches, holidays, or potlucks.
- Pairs perfectly with orange slices, coffee, and bacon.
Variations (Still Retro!)
- Cornflake topping: Sprinkle crushed cornflakes mixed with butter on top.
- Swiss cheese & ham for a diner-style twist.
- Green chiles if you want a mild 70s flair.
If you’d like, I can give you a make-ahead overnight version, slow-cooker method, or a no-meat church-basement classic 😄
