Friday, November 1, 2019

Hash Brown Casserole

I've been going through another "I hate my lunch" phase. Swiss & turkey on toasted English muffin. Almost every day. Ugh. So this week I tried something new. I liked it, but I'm not sure I'd make it for lunch again. Definitely as a side dish for dinner: Hash Brown Casserole. I loosely followed this recipe
My changes: I added diced green pepper, diced red pepper, cooked & chopped sausage links. I used an entire Costco package of mushrooms. I used whole milk and regular sour cream and omitted the panko, garlic, and parsley.
SP & I had a discussion about whether to buy frozen hash browns or make our own. The frozen ones won. It saved time & effort.
Our hash brown casserole was full of mushrooms, green pepper, red pepper, and sausage plus we used whole milk and regular sour cream. It was yummy! I think the casserole would have been boring without the sausage & peppers. It was cheesy but not too cheesy, held together nicely, and reheated nicely in the toaster oven. We'll make this again.

Our version:

Hash Brown Casserole

12 ounces 2-percent Greek yogurt
1 cup milk
1/2 cup sour cream
3 tablespoons unbleached all-purpose flour
1/4 teaspoon ground nutmeg
salt & pepper
8 breakfast sausage links, cooked and sliced into rounds
2 pounds frozen shredded hash browns, thawed
1 cup shredded extra-sharp Cheddar (4 ounces)
2 tablespoons unsalted butter
1/2 large onion, chopped
Costco package (about 1.5 lbs) mushrooms, diced
1 green pepper, diced
1 red pepper, diced

Preheat the oven to 375 degrees F. Coat a 9X13-inch baking dish with cooking spray or grease with butter. Whisk together the yogurt, milk, sour cream, flour, and nutmeg in a large bowl. Stir in the hash browns and cheddar. Season with freshly ground black pepper (we didn't measure, probably about 1/4-1/2 tsp). We typically do not season something like this with salt as we watch our salt and figure the cheese and some other ingredients will add a salty taste, but if you like, also season the mixture with some salt.

Melt the butter in a large skillet over medium-high heat. Add the onions & mushrooms. Cook, stirring often, until mushrooms start to brown. Add the peppers. Cook until peppers are softened and mushrooms cooked. Stir the vegetables and cooked sausage into the hash brown mixture to combine.

Spread the mixture evenly in the prepared dish. Bake until a deep golden brown, about 45-60 minutes.

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