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Hash Brown Casserole


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  • 3 tbsp butter
  • 1 small yellow onion, chopped
  • 4 c frozen shredded hash browns
  • 1 lb bulk sausage, mild, hot or sage
  • 2 1/4 c whole milk
  • 8 large eggs
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp freshly grated nutmeg
  • 2 tbsp Dijon mustard
  • 8 c cubed French or Italian bread, crusts removed
  • 2 c (1/2 lb) grated Cheddar
  • 2 c (1/2 lb) freshly grated Parmesan


Preparation time 5mins
Cooking time 75mins
Adapted from


Step 1

Preheat oven to 350.

Spray a deep 13 x 9 casserole dish with vegetable oil cooking spray.

Melt butter in a large frying pan. Add onion and saute over medium-low heat until soft, about 5 minutes. Add hash browns and break apart. Saute until soft, about 5 minutes.

In a second frying pan, saute sausage, breaking apart large clumps. When sausage is cooked through, remove it from pan.

In a large mixing bowl, combine milk, eggs, salt, pepper, nutmeg and mustard, briskly to blend.

To assemble, spread 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.

*Cook's note: Save a few tablespoons of Cheddar for the last 10 minutes of baking, where you can add a fresh topping of melted Cheddar.

Bake the casserole, uncovered for 45-50 minutes, until puffed and golden brown.

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