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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Hash Brown Casserole II Recipe

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This recipe for Hash Brown Casserole II is from The Dimiceli Cucina, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 tablespoons butter
1 small yellow onion, chopped
1 bag fresh hash browns or 4 cups frozen hash browns
1 pound bulk sausage, mild, hot or sage
2 1/4 cups milk
8 large eggs
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
2 tablespoons Dijon or spicy brown mustard
8 cups cubed French bread or Italian bread, crust removed
2 cups grated Cheddar cheese
2 cups freshly grated Parmesan cheese
Directions:
Directions:
Preheat oven 350º
Spray a deep 9x13 inch casserole dish with cooking spray
Melt butter in a large frying pan; saute' onion until soft
Add the hash browns and break apart; saute' until soft
In a second frying pan, saute' the sausage, breaking apart large clumps
When the sausage is cooked through, remove it from pan
In a large mixing bowl, whisk milk, eggs, salt, pepper, nutmeg and mustard
To assemble, spread the onions and hash browns evenly at the bottom of the greased dish
Place the bread cubes evenly on top of the hash browns
With a slotted spoon, distribute sausage as the third layer Pour the milk and egg mixture over these layers
Mix together Parmesan and Cheddar cheeses, and top the casserole
Bake the casserole, uncovered for 45 to 50 minutes, until puffed and golden brown
Personal Notes:
Personal Notes:
I put the casserole in a 10x14 dish and reduced the cook time

 

 

 

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