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Delicious Hearty Hash Brown Casserole Recipe

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hash brown casserole recipe featured by popular San Francisco lifestyle blogger, What The Fab
For my boyfriend’s birthday weekend, I started us off with a homemade birthday brunch. This hearty hash brown casserole recipe was super easy to make and SO yummy. It’s a Paula Deen recipe from The Food Network.


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
Hash Brown Casserole Recipe Directions 
Preheat the oven to 350 degrees F.
Spray a deep 13 by 9-inch casserole dish with vegetable oil cooking spray.
Melt 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.
Save a few tablespoons of cheddar for the last 10 minutes of baking, and add a fresh topping of melted cheddar.
Bake the has brown casserole, uncovered for 45 to 50 minutes, until puffed and golden brown.

Let me know when you make this delicious hash brown casserole recipe, you’ll love it!


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Tuesday 9th of April 2013

yum! looks so good! xO!


Tuesday 9th of April 2013

YUM!!! Casseroles are always a hit in our house.Would you consider sharing this at Tuesdays with a Twist?