Archive for February, 2019

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Hashbrown Casserole

February 12, 2019

This is an indulgent side dish for a special breakfast or brunch, which you can prep the night before and pop in the oven in the morning.

You will need:

  • 32 oz shredded hashbrowns (if frozen, thawed)
  • 8 T unsalted butter
  • 1 can (10.25 oz) condensed cream of onion soup
  • 1 can (10.25 oz) condensed cream of cheddar soup
  • 1 c sour cream
  • 1 onion, chopped
  • 3 c shredded cheese, divided (use your favorite!)
  • 1/2 t pepper
  • 1/2 t garlic powder

Then you will…

  1. Lightly grease a 9×13 inch baking dish with nonstick cooking spray.
  2. Put the hashbrowns in a large mixing bowl.
  3. In a medium saucepan, melt the butter.
  4. Mix in the soups until mixed together.
  5. Pour into the large mixing bowl.
  6. Add the sour cream, onion, cheese, pepper, and garlic powder.
  7. Mix well.
  8. Spread in the prepared pan.
  9. Cover with plastic wrap and refrigerate overnight.
  10. Place on the counter, and preheat your oven to 350 degrees.
  11. Remove the plastic wrap and bake for 45-60 minutes, or until cooked through and golden.

20181225 Hashbrown Casserole

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Sausage, Egg and Cheese Breakfast Casserole

February 4, 2019

20181225 Sausage Egg Casserole

You can whip this together the night before in just a few minutes, and then you will be well on your way to a wonderful hot breakfast.

You will need:

  • 1 can crescent dough sheet
  • 1 lb loose breakfast sausage, browned and crumbled
  • 1 bunch scallions, trimmed and chopped
  • 2 c shredded sharp cheddar cheese
  • 12 eggs
  • 4 T milk
  • 1 t garlic powder
  • 1/2 t pepper
  • 1/4 t salt

Then you will…

  1. The night before, lightly grease a 9×13 baking dish with nonstick cooking spray.
  2. Spread the sheet of crescent dough on the bottom.
  3. Sprinkle with the sausage, scallions, and the cheese.
  4. In a small mixing bowl, whisk together the eggs, milk, garlic powder, salt and pepper.
  5. Pour on top of the ingredients in the baking dish.
  6. Cover with plastic wrap and refrigerate overnight.
  7. Place on the counter while you preheat your oven to 350 degrees.
  8. Remove the plastic wrap and bake until the crescent dough is browned and the eggs are set all the way through. It should take between 20-30 minutes.
  9. Allow to rest 10 minutes before slicing and serving.
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