HASH BROWN SAUSAGE CASSEROLE RECIPE

 HASH BROWN SAUSAGE CASSEROLE

YOU NEED: 

LARGE BOWL TO MIX ALL THE INGREDIENTS

9 BY 13 INCH CASSEROLE DISH OR BAKING DISH

PREHEAT OVEN TO 350*F

TIME TO BAKE:  50 MINUTES

INGREDIENTS:

1 LB PORK SAUSAGE MEAT, BROWNED

1 28-30 OZ BAG FROZEN SHREDDED HASH BROWNS,               DEFROSTED

1 SMALL-MEDIUM CHOPPED ONION

6 LARGE EGGS

1/2 CUP MILK

8 OZ SOUR CREAM

8 OZ FRENCH ONION DIP

SEASONINGS:  1/4 TEASPOONS EACH SALT, BLACK PEPPER, AND PAPRIKA

1/2 TEASPOON DRY MUSTARD 

8 OZ SHREDDED CHEDDAR CHEESE

THAW YOUR HASH BROWNS IN THE FRIDGE THE NIGHT BEFORE BAKING.

BROWN YOUR SAUSAGE THE NIGHT BEFORE. 

IN A VERY LARGE BOWL ADD YOUR EGGS, MILK, ALL THE SEASONINGS, SOUR CREAM AND FRENCH ONION DIP.  WISK ALL TOGETHER TIL SMOOTH.

ADD THE COOKED SAUSAGE AND ONION.  STIR TOGETHER.

ADD THE HASH BROWNS AND CHEESE.  STIR EVERYTHING TOGETHER.

(THIS IS THE BOWL OF INGREDIENTS)

SPRAY YOUR CASSEROLE DISH.  I LINE MINE WITH ALUMINUM FOIL FIRST THEN USE A COOKING SPRAY.  EASIER TO CLEAN UP LATER.

POUR THE WHOLE BOWL OF INGREDIENTS INTO THE DISH AND GENTLY SMOOTH OUT.

BAKE AT 350*F FOR 50 MINUTES OR UNTIL BUBBLING ALONG THE EDGES.

LET IT COOL ABOUT 5-10 MINUTES BEFORE SERVING.

MY FAMILY ENJOYED THIS.  IT CALLED FOR SECONDS.  SAME WITH A COUPLE OF MY NEIGHBORS.  ITS GOOD FOR BREAKFAST OR LUNCH.  

ON ANOTHER NOTE, I WORKED ON MY VICTORIAN LADIES.  I GOT THEM BORDERED, THEN LAYERED AND PINNED READY FOR MACHINE QUILTING.

                                      LADIES TO DATE

THAT'S IT FROM MY LITTLE CORNER OF THE WORLD.  STAY SAFE AND HAPPY.