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Paula Dean Hash Brown Casserole
Paula Dean Hash Brown Casserole

Paula Dean Hash Brown Casserole

45 Min(s)
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1 serving
Original recipe yields 1 serving
3 Tbsp 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 tsp salt
1/4 tsp black pepper
1/4 tsp freshly ground nutmeg
2 Tbsp Dijon mustard
8 cups cubed French or Italian bread, crusts removed
2 cups (1/2 pound) freshly grated parmesan cheese
2 cups (1/2 pound) grated cheddar cheese, divided
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Let's Make It
1
Preheat the oven to 350°F. Spray a deep 13" x 9" casserole dish with vegetable oil cooking spray.
2
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.
3
In a second frying pan, sauté the sausage, breaking apart large clumps. When the sausage is cooked through, remove it from pan.
4
In a large mixing bowl, combine the milk, eggs, salt, pepper, nutmeg and mustard, and briskly stir to blend.
5
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*.
6
Bake the casserole uncovered for 45 to 50 minutes, until puffed and golden brown.
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