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Life is beautiful whether you're soaking in sunshine or caught in a thunderstorm. I take the beauty of life for granted too often. I have a supportive husband who I don't want to live life without, a beautiful son who is always reminding me of the simple things that really matter, and an independent daughter who is teaching me to throw schedules out the window and live in the moment. My day is made when free samples fill my mailbox. I love discovering a new product and sharing it with others. I hope you will enjoy reading my posts and will share your stories with me as well.

Friday, December 24, 2010

Paula Deen's Hash Brown Casserole Recipe

I love Paula Deen!  I will admit that I've never seen someone use so much butter in their cooking but I guess that's what makes her recipes so yummy!  Here is one that I will be making tomorrow for Christmas brunch.  Very simple and extremely delicious!  

Hash Brown Casserole by Paula Deen
3 tablespoons butter
1 small yellow onion, chopped
4 cups frozen shredded hash browns
1 pound 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 nutmeg
2 tablespoons Dijon mustard
8 cups cubed French or Italian bread, crusts removed
2 cups grated Cheddar
2 cups freshly grated Parmesan
Preheat the oven to 350 degrees

Spray a deep 13x9 inch casserole dish with 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.
n 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 and golden brown.

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