Hash Brown Casserole
If you are hosting family or friends from out of town for the holidays and want a tasty breakfast dish to serve, be sure to try this one. This is a recipe from Paula Deen that we love and wanted to share because it is easy and delicious!
HASH BROWN CASSEROLE
3 Tbsp butter
1 small yellow onion, chopped
4 cups frozen shredded hash browns
1 lb bulk sausage, mild, hot or sage
2 ¼ cups whole milke
8 large eggs
1 tsp salt
¼ tsp black pepper
¼ tsp freshly grated nutmeg
2 Tbsp Dijon mustard
8 cups cubed French or Italian bread, crusts removed
2 cups (1/2 lb) grated cheddar cheese
2 cups (1/2 lb) freshly grated Parmesan
Preheat oven to 350 degrees F. Spray a deep 13- x 9-inch casserole dish with vegetable oil cooking spray. Melt butter in a large frying pan. Add onion and sauté over medium-low heat until soft, about 5 minutes. Add hash browns and break apart. Sauté until soft, about 5 minutes. In a second frying pan, sauté the sausage, breaking apart large clumps. When sausage is cooked through, remove from pan. In large mixing bowl, combine milk, eggs, salt, pepper, nutmeg and mustard, briskly to blend. To assemble, spread the onions and hash browns evenly at the bottom of greased casserole dish. Place bread cubes evenly on top of hash browns. With a slotted spoon distribute sausage as the third layer. Pour milk and egg mixture over these layers. Add Parmesan as the next layer, and then add the cheddar. (Cook’s note: Save a few tablespoons of cheddar for the last 10 minutes of baking, and then add a fresh topping of melted cheddar.) Bake the casserole, uncovered for 45 to 50 minutes, until puffed and golden brown. Serves 6 to 8.
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