"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Hash Brown Casserole II Recipe

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This recipe for Hash Brown Casserole II, by , is from The Dimiceli Cucina, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kristin Boyd
Added: Tuesday, January 13, 2009


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

Preheat oven 350
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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