This is a “once in a while” treat… I don’t make this often (much to the dismay of my hubbyish) nor do I eat a lot of it when I do make it (much to the happiness of my hubbyish). It’s a potato casserole. Doesn’t sound like much, eh? Just try it.
It is rich, decedent even…and EASY…which makes the decedent part even better! The original idea came from a friend… His, to me, is more appropriate for a lunch or dinner and we wanted something more for breakfast and me being me, I have to play. I’ve tweeked the simple “side dish” casserole into a full blown breakfast meal (if you’re the hubbyish) or an extraordinary breakfast side (if you’re me). I’ll post the original at the bottom so you can try both…cuz the original is wicked good, too!!!!! Everyone begs him to bring for all the potlucks! Many thanks to Rich for sharing his wonderful recipe with me!!!!
Creamy Cheesy Potato Casserole with Sausage
8-10 good size servings or 12-15 smaller servings
What You’ll Need:
2, 20 oz bags of pre-shredded hash brown potatoes (I use Bob Evans, found where the bacon/sausage is in the grocery store)
1 can Cream of Celery condensed soup
3 C shredded cheddar – reserve 1 C for topping
2 C shredded mozzarella – reserve 1 C for topping
1/2 C grated parmesan
2 cloves garlic, minced
1 med-lg yellow onion, chopped
1/2 C half and half (I use the fat free kind and it’s GOOD!!)
3 T butter, melted (yes, fat free 1/2 & 1/2, then I add butter….shhhh!)
1/2 C sour cream
Salt and Pepper to taste…(careful on the salt…the cheese adds a lot of it)
1 lb loose sausage of choice, crumbled and browned – optional
Notes on Sausage: I prefer Bob Evans…usually the Savory Sage, but you can use whatever you prefer…hot/spicy sausage would be good if you are a “heat” lover. Even TVP sausage or crumble would work wonderfully for any vegetarians out there!
If you use sausage, don’t drain it and omit the butter – unless you use TVP, then you’ll still need the butter
Another meat add-in option:
Crispy fry bacon, crumble and sprinkle on top when you add the topping cheese.
How To:
Pre-heat oven to 350 degrees F. In large mixing bowl, add everything except the reserved cheese and mix well to combine. Make sure if you are using sausage that you’ve browned it before hand.
Dump in pan and bake at 350 for 45 minutes or until the potatoes are soft. Timing will depend on the pan and how deep the potatoes are. If you are using a large pan and the potatoes are spread a little thin, check after 30 min…if the pan is smaller and the potatoes are deep…it will take longer.
When potatoes are done, top with reserved cheese. Turn up oven heat to 450 degrees F or use broiler on low placing pan at least 8-10 inches below heat and WATCH IT. Bake until cheese is bubbly and browned.
Enjoy!!
A few notes: I love to eat mine with a egg, over easy…letting the yoke dribble all over the potatoes. Avery (The Hubbyish) just wants a heaping bowl of the casserole and nothing else. How every you eat it, be careful…not only is it addicting but it is like LAVA when it comes out of the oven… Many burned tongues and mouth roofs have occured in the eating too soon!!
****************************
Original Recipe
Rich’s Awesome Potato Casserole
8-10 larger servings, 12-15 smaller servings
What You’ll Need:
2, 20 oz bags pre-shredded hash brown potatoes
1 can Cream of Chicken condensed soup
3 C shredded cheddar, reserve 1 C for topping
1 med yellow onion, chopped (I don’t actually remember if the original has onion in it…oops!)
Salt and Pepper to taste
How To:
Same as my altered recipe.
Note:
This one is a little richer with the Cream of Chicken…I actually like this one more for a lunch/dinner casserole. I would mix the reserved cheese with a little butter and breadcrumbs before I top it, then I would pair it as a side with roasted chicken and asparagus or wilted greens.
