Hash Brown Casserole

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Servings: 6 to 8 servings
Prep Time: 5 min
Cook Time: 1 hour 10 min
Difficulty: Easy

Ingredients Add to grocery list

3 tablespoon butter
1   small yellow onion, chopped
4 cup frozen shredded hash browns
1 lb bulk sausage, mild, hot, or sage
2 1/4 cup whole milk
8   large eggs
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon freshly ground nutmeg
2 tablespoon dijon mustard
8 cup cubed french or italian bread, crusts removed
2 cup (1/2 pound) grated Cheddar
2 cup (1/2 pound) freshly grated Parmesan


 

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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. 

Show: Paula's Home Cooking/Celebrates
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Reader Comments:

54321

Keep up that food cooking. Cause me girlfriend loves to cook just like ya .

By Ronnie Miller on April 04, 2013

54321

AMAZING!! Its the best hashbrown casserole I have EVER had . I did tweak it a bit and replace a cup of milk with goats milk and another cup with Phillidelphia Italian Herb cooking cream for added flavor and it was unbelievable!! I also used 11x13 pan so used 10 eggs, tater-tots, a little more cheese... well 12oz.parm,6oz. moz,6oz colby, and 12oz of sharp chedd. Sweet italian sausage on half and ham chunks on the other half. French bread is a great choice. Baked until cheese was golden brown, and added the remaining 6oz. of sharp chedd. for another 5-7mins. If you do it this way the cheese comes out creamy!! My family of 4 ate the entire pan in 2dys!! Would recommend to EVERYONE. THANKS PAULA!!!

By Beth Mitchell on May 20, 2012

54321

I made the hash brown casserole. It was not very good. The two layers of cheese melded together like a rubber mat. And the bread had a slimy texture. Would not make it again.

By Mary on April 17, 2012

54321

By Derorah Richards on May 01, 2011

54321

tried your hash brown cassarole and it was very good. paula, i have to tell you, i made your hot, hot wings for thanksgiving and i cooked 10 lbs. of wings and they did not last long.we have 5 children and 13 grand children,the wings were awesome. i could not get a e-mail for you. i put it on with this message,the kids all knew this was your recipe and they all enjoyed them, thank you for such a good recipe, hope to hear from you on an e-mail, phyllis-----my e-mail is [personal info removed by admin]----------boy were they HOT;;;;;;

By phyllis schmelzer on January 26, 2011

54321

By Anonymous on September 08, 2010

54321

this was great. kids loved it best we ever tasted paula deen your the best

By Anonymous on September 03, 2010

54321

By Anonymous on August 31, 2010

54321

From Paula (South Africa) to another Paula...."Your are just to precious for words and this was a definate WINNER with my family, yay and thank you" Hugs Paula Amanzimtoti, South Africa

By Anonymous on August 18, 2010

54321

Delicious and easy to make!!

By Anonymous on July 24, 2010

43211

There is absolutely NOTHING bland about this recipe. Its delicious! I baked it for only 45 minutes, and it was almost too crispy, so keep an eye on it. Also it is a little salty, but once again DELICIOUS

By Anonymous on June 02, 2010

54321

YES! This is a great recipe to make the night before and refrigerate. Libbie Summers, Senior Food Editor for Paula Deen

By Libbie Summers on May 03, 2010

54321

Reminded me of my grandmothers cooking. Paula it was almost like hers. Thank you I loved it.

By Anonymous on April 30, 2010

54321

Can you make this the night before

By Anonymous on April 29, 2010

54321

By Anonymous on April 29, 2010

54321

By Anonymous on November 08, 2009

54321

This is very good. I made it as a breakfast dinner and EVERYONE loved it, which is rare in my family. Defiantly a keeper

By MissLibby on April 21, 2009

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