Can a person have too much cheese? I don’t think so. That’s why I’ve combined two different kinds of cheese in my Overnight Western hash brown Casserole. The holidays are right around the corner so I’m pulling out all my go to recipes. Especially those that require the least amount of fuss! Overnight hash brown casseroles are always at the top of my holiday recipe list. I love tossing them together at night and simply baking them in the morning while I lounge in pj’s and drink my coffee.
For my very last cheese shipment from Dairy Farmers of Canada I received two types of Canadian cheese. Baluchon and Boerenkaas. I’m sad the fun is ending but thankful I was part of the cheese discovering journey!
Baluchon is an organic semi-soft cheese from Quebec. It’s a creamy, melt-in-your-mouth cheese that tastes of hazelnut, cream and butter.
Boerenkaas, Dutch for Farmer’s Cheese is made solely from milk on Vancouver Island, BC by Natural Pastures. This rich, semi-soft cheese is aged for 6 months and has a creamy yet crumbly texture.
Both cheeses paired perfectly and melted wonderfully over my casserole. The entire family enjoyed this one and can’t wait to slice up the remaining cheese for our holiday cheese board.
This holiday season, if you head over to Cheese Board Canada, you’ll find information on how to receive a free limited-edition maple wood cheese board.
This post was sponsored by Dairy Farmers of Canada. I have been compensated, however opinions and photos are my own.
- 1 650g bag frozen shredded hash browns
- 10 eggs
- 1 small onion - diced
- 1 green pepper - diced
- 1 cup diced cooked ham
- ¾ cup shredded Baluchon cheese
- ¾ cup shredded Boerenkaas cheese
- seasoning salt
- salt and pepper to taste.
- Place the frozen hash browns in an oven proof casserole dish.
- Sauté the onions and peppers in the butter until just soft, about 5 minutes.
- Place the onions, peppers and ham over the hash browns. Pour the eggs over top.
- Sprinkle evenly with the shredded cheese and cover with foil.
- Refrigerate overnight.
- In the morning preheat the oven to 375 degrees and bake the casserole, covered for
- one hour. Take the foil off and continue baking for another 10-15 minutes.
- Let the casserole sit for 10 minutes before slicing.