Hash Browns Sausage Casserole Paula Deen Recipe Foodcom

Steps:

• Set oven to 350 degrees F.
• Grease a 13 x 9-inch baking dish.
• In a skillet cook the bulk sausage meat until browned; set aside (if using ground beef cook beef for extra flavor brown with a chopped onion and 1-2 tablespoons fresh minced garlic).
• In a bowl combine soup with sour cream, melted butter, milk, garlic powder, seasoned salt, black pepper and cayenne; mix vigorously until well combined.
• Mix in onion, hash browns, and 1 to 1-1/2 cups cheddar cheese.
• Spread just under half of the hash brown mixture into the bottom of the pan.
• Sprinkle the cooked sausage mixture over hash brown mixture.
• Spoon the remaining hash brown mixture over the sausage (does not have to cover completely).
• Bake uncovered for about 40-45 minutes.
• Sprinkle the remaining 1 cup grated cheddar over the top, then place back in oven for about 2-3 minutes to melt the cheese.

Steps:

• In a large skillet, cook potatoes and pepper in oil over medium heat until potatoes are golden brown. Stir in sausage; heat through. Remove from heat; top with cheese. Cover and let stand for 5 minutes or until cheese is melted.

Steps:

• Beat eggs and milk, set aside.
• In a large bowl, mix hashbrowns and oil.
• Press along the bottom and up the sides of a 9x13 baking dish.
• Bake at 475* for 15 minutes.
• Layer the sausage, cheese, and onions over the potatoes.
• Pour the egg/milk mixture evenly over the top.
• Turn oven down to 350* and bake for 30 minutes until firm.

Steps:

• Preheat the oven to 350 degrees F.
• Spray a deep 13 by 9-inch casserole dish with vegetable oil cooking spray.
• Melt the butter in a large frying pan.
• Add the onion and saute over medium-low heat until soft, about 5 minutes. Add the hash browns and break apart.
• Saute until soft, about 5 minutes.
• 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, combine the milk, eggs, salt, pepper, nutmeg and mustard, briskly to blend.
• To assemble, spread the onions and hash browns evenly at the bottom of the greased dish.
• Place the bread cubes evenly on top of hash browns.
• With a slotted spoon distribute sausage as the third layer.
• Pour the milk and egg mixture over these layers.
• Add Parmesan as the next layer, while then adding the Cheddar.
• *Cook's Note: Save a few tablespoons of cheddar for the last 10 minutes of baking, where you can add a fresh topping of melted cheddar.
• Bake the casserole, uncovered for 45 to 50 minutes, until puffed and golden brown.

Steps:

• In a large bowl, combine the hash browns, butter and bouillon. Press onto the bottom and up the sides of a greased 10-in. pie plate. Bake at 350° for 25-30 minutes or until edges are lightly browned. , Meanwhile, in a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. In a large bowl, combine the sausage mixture, cottage cheese, eggs and American cheese., Pour into crust. Bake at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.

Steps:

• Cook sausage in a large skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Drain well.
• Prepare hash browns according to package directions, using 1/2 teaspoon salt and pepper.
• Stir together hash browns, sausage, and cheese. Pour into a lightly greased 13x9 inch baking dish.
• Whisk together eggs, milk, and remaining 1 teaspoon salt. Pour evenly over potato mixture.
• Bake at 350 for 35 to 40 minutes.

Steps:

• Preheat the oven to 350°F. Spray a deep 13" x 9" casserole dish with vegetable oil cooking spray.
• Melt the butter in a large frying pan. Add the onion and sauté over medium-low heat until soft, about 5 minutes. Add the hash browns and break apart. Sauté until soft, about 5 minutes.
• In a second frying pan, sauté the sausage, breaking apart large clumps. When the sausage is cooked through, remove it from pan.
• In a large mixing bowl, combine the milk, eggs, salt, pepper, nutmeg and mustard, and briskly stir to blend.
• To assemble, spread the onions and hash browns evenly at the bottom of the greased dish. Place the bread cubes evenly on top of hash browns. With a slotted spoon, distribute sausage as the third layer. Pour the milk and egg mixture over these layers. Add parmesan as the next layer, while then adding the cheddar*.
• Bake the casserole uncovered for 45 to 50 minutes, until puffed and golden brown.

Steps:

• In large bowl, separate frozen hash browns.
• Melt butter and pour over potatoes.
• In another bowl, mix together sour cream, onion, cheese, soup, salt and pepper.
• Pour mixture over potatoes and mix well.
• Pour into 9x13" pan.
• Mix together crushed cornflakes and melted butter and spread over hash brown mixture.
• Bake at 350 degree Fahrenheit for 1 hour.

Steps:

• Preheat your oven to 350 degrees.
• Non stick spray an 8" X 8" oven safe pan/casserole dish.
• Remove breakfast sausages from casings and break up sausage meat with a fork.
• Pan fry until no longer pink - but not too crispy breaking appart the bigger bits.
• In a separate pan - melt butter and saute the onions for approx 3 mins - until they just begin to be opaque - add the hashbrowns and fry for approximately 5 - 6 minutes stirring frequently for even cooking.
• In a bowl - combine the eggs, milk, mustard and salt and pepper (and/or any seasonings you like).
• When your hashbrowns are done - put them evenly on the bottom of your casserole dish. Then layer the bread cubes. Next comes the sausage meat - distribute it evenly over the bread bits. Now pour the milk and eggs over the entire dish. Top with cheese. Bake for 50 minutes. Remove from oven and allow to cool for 10 minutes before cutting into it.
• This recipe serves 4 people - one large piece each. This meal is filling and can very easily be doubled. Try other cheeses for deeper richer flavors.