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Paula Dean Hash Brown Casserole
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Paula Dean Hash Brown Casserole

45 Minutes
45 Min Cook
What You Need
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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.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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