Easy Hash Brown Casserole Recipe
Try this Easy Hash Brown Casserole Recipe recipe, or contribute your own.
Try this Easy Hash Brown Casserole Recipe recipe, or contribute your own.
- 3 tablespoons butter
- 8 large eggs
- 1 small onion
- 2 cups parmesan cheese
- 4 cups cubed french bread
- 1 teaspoon of salt
- 1/4 teaspoon of pepper
- 2 cups grated cheddar
- 4 cups frozen shredded hash browns
- 1 pound of cooked sausage (any flavor will do)
- 2 1/4 cups milk
- 2 tablespoons of dijon or regular mustard
- Carbohydrate 22.3445921904039 g
- Cholesterol 476.35117189262 mg
- Fat 32.5857804747335 g
- Fiber 1.44974999129772 g
- Protein 25.6871726611696 g
- Saturated Fat 15.186630628614 g
- Serving Size 1 1 Serving (343g)
- Sodium 1343.04000015773 mg
- Sugar 20.8948421991061 g
- Trans Fat 3.02295734423548 g
- Calories 480 calories
Step-by-step
- Preheat the oven to 350 degrees F.
- Spray the casserole dish with cooking oil.
- Melt the butter in a small saute pan and add the onion already diced until the onions are cooked and soft.
- Add the hash browns just enough for them to be soft.
- In a separate frying pan start to cook the sausage.
- In a large bowl combine the milk, eggs, salt, pepper and mustard. Mix well.
- Combine the ingredients by laying out the onions and hash browns in the casserole dish first.
- Next add the bread crumbs, then the left over meat or sausage.
- Lastly, pour the milk mixture over the top and add the cheese.
- Bake it for about 45 minutes.
Choosing the Right Vessel and Fat
Replacing cubed French bread with stale brioche increases sugar content and requires reducing the oven temperature by 25 degrees Fahrenheit to prevent premature crust burning. Glass baking dishes retain heat longer than ceramic ones, demanding a lower initial rack placement to avoid overcooking the bottom layer. High-fat cheeses like sharp cheddar release excess oil during extended baking, so grating blocks manually rather than using pre-bagged anti-caking cellulose shreds ensures proper emulsification within the dairy base.Managing Moisture and Pre-Cooking Stages
Sautéing diced onions completely translucent before combining them with frozen potatoes prevents unwanted liquid pooling during the final bake. Searing sausage thoroughly at medium-high heat renders out excess pork fat, which should be drained completely through a mesh strainer before the meat touches the potato layer. Whisking eggs and milk vigorously until fully homogenized guarantees the custard sets evenly around the dense starch structures without separating into watery pockets.Determining Structural Completion
Visual cues replace thermal probes reliably when monitoring a dense dairy-and-egg bake. Inserting a paring knife into the exact center of the dish must yield a clean extraction without clinging liquid residue. Achieving a golden-brown surface crust requires extending the bake time by five minutes if the edges bubble prematurely before the interior reaches structural firmness.
