Hash Brown Casserole

Total Time:
1 hr 15 min
Prep:
5 min
Cook:
1 hr 10 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 3 tablespoons butter
  • 1 small yellow onion, chopped
  • 4 cups frozen shredded hash browns
  • 1 pound bulk sausage, mild, hot or sage
  • 2 1/4 cups whole milk
  • 8 large eggs
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon freshly grated nutmeg
  • 2 tablespoons Dijon mustard
  • 8 cups cubed French or Italian bread, crusts removed
  • 2 cups (1/2 pound) grated Cheddar
  • 2 cups (1/2 pound) freshly grated Parmesan
Directions

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.


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    This is so easy and delish. My whole family loves it. I fry the sausage first and let the hashbrowns thaw and then fry them in the pan I fried the sausage in. Also instead of dijon, I just add mustard powder. Gives it a good kick.
    such a crowd pleasure. my family now thinks i can actually cook. this is easy and delightful.
    Very Good. Not long to make.
    I've made this at Christmas for the last few years, and it's a good, solid recipe if you follow the directions. With time I've gotten more adventurous, and incorporated some of the suggestions in the other comments, and have made a few mods. I think the main thing to bear in mind is that this and other breakfast casserole recipes all follow the same pattern - bread/potatoes, meat, cheese, seasonings and an egg mixture - and so long as you stick to the basic ratios of each, you should be ok with "customizing" them a little to your taste. From reading comments, and my own trial(s) and error(s), here's what I usually do: 
     
    - I brown the hash browns a little more, as suggested by others.  
     
    - 8 cups of bread is a bit much; 4 or 5 is enough for me. I usually make it with croissants that I get at the bakery in my grocery store, and I typically wind up pulling apart about 6 of them for my bread.  
     
    - I use sausage, diced ham and bacon.  
     
    - I usu skip the nutmeg and mustard.  
     
    Good recipe.  
     
    I liked it but have had better. I definitely left out the bread and replaced the nutmeg with cumin. I couldn't see the purpose of the bread when the potatoes were already carby. I topped this off with the chili I made the night before which gave it an awesome kick.
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    This recipe is featured in:

    Breakfast