3 Ingredient Breakfast Casserole

Yup, you read that right.  3 ingredients!  I know what you must be thinking… “wow, they must really need to go to the grocery store…” and you’re absolutely right.  We do really need to go to the grocery store.  But I’m holding it off as long as possible because my husband and I are both going to be away from home next week, and I’d rather not go grocery shopping before we leave.  Honestly though, it’s almost like a game to me.  What can I create from the things we have in the cupboard?  There are certain things we consistently have on hand because we purchase them at Costco.  (Like pasta, sauces, cream of mushroom soup, parmesan cheese which we freeze so it lasts for-ever, bread which we freeze one loaf and keep the other in the fridge so it lasts, green beans, coffee, coffee cream, etc.)  But if you looked in our fridge right now, you would think we are starving ourselves cause it is bare.  

Okay, now for this 3 ingredient casserole.  The three ingredients you need are:

  • 3 potatoes (I used Russets)
  • 1 can of cream of mushroom soup
  • 1/2 cup-ish Cheese (I used parmesan… cause that’s all we had.  It was good though!  I’d like to make this with cheddar after we go to the store finally)

It’s not necessary, but I did this because to me it’s faster, even though it probably really isn’t any faster, just more high maintenance so I’m doing more and waiting less… but anyway, I tossed my diced & cubed potatoes in a skillet with some butter and minced garlic for a little while before putting them in the oven.  If you don’t want to do this though, simply throw the three ingredients into a casserole dish, put it in the oven preheated to 400 and leave it for 40-45 minutes.  (Basically until the potatoes are no longer crunchy.)

But here’s my  less-easy, more high maintenance way that tricked me into thinking I was speeding up the process by cooking the potatoes before putting them in the oven.  (Something about waiting for 40 minutes really turned me off on just throwing it in the oven from the start… Who knows?)

Preheat the oven to 375.  Peel and chop your potatoes into small cubes.  Then put them in a skillet with a good gob of butter and some minced garlic.  (If you don’t have garlic, that’s fine.  You can season the potatoes with whatever you want as well.  I used salt and pepper.)IMG_7245Cook your potatoes in the skillet over medium heat for 8 minutes, covered.  Stir them frequently- they like to stick to the skillet.  Also, feel free to add more butter if you need.  IMG_7247After the 8 minutes are up, keep stirring and cooking them for about another 10-12 minutes.  I usually let a piece of potato cool as I’m nearing the end of my timer and eat it.  If it’s not crunchy anymore, I’m good to move on to the next step.  Put the potatoes, cream of mushroom soup, and parmesan cheese in a casserole dish and stir.  (I said 1/2 cup-ish of the cheese, but really I did about a handful, maybe a little more.  I didn’t measure.)  At this point, add any additional seasonings that you like.  I added Alpine Touch, my go-to seasoning.  Stir it all up and place in the preheated oven for about 20 minutes.

I used this time to clean up the dishes I used, set the table, and prep the other breakfast items.  I love breakfast.  Have I said that before?  Yeah, pretty sure I have.  When the timer goes off, take it out of the oven.  IMG_7254Yum.

I served this simple casserole with a half a piece of toast, tangerines, and apple juice.  My hubby isn’t the biggest fan of fruit.  I know, he’s weird, right?  So I feel like I’m a mother trying to get her kid to eat fruits and veggies sometimes with him.  I try and sneak it in on the side, like, “Here, this is all you have to eat.  See?  It’s not so bad…”  Luckily he doesn’t give me grief :)IMG_7258

IMG_7259Do you have any must-share 3 ingredient recipes?  I’d love to hear them!


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