Sausage & Hashbrown Casserole with make ahead options

Although this is not a make ahead casserole as such, the various components can be prepared and assembled as a meal kit  . . . so all that needs to be done at the last minute is to assemble and bake.

To prepare the casserole as a make-ahead meal kit:

*Fry the sausage and onions; refrigerate.

* Add eggs, half and half, salt & pepper to a quart jar and shake.

*Shred & measure cheese. 

 

Sausage & Hashbrown Casserole     About 8 servings

1 pound pork sausage

1/2 to 1 onion, finely diced

6 eggs

2 cups half and half or whole milk

1 teaspoon salt

1/2 teaspoon pepper

1/2 of a 15 oz. package frozen hashbrowns (do not thaw)

2 cups shredded Cheddar cheese shredded 

1. Preheat the oven to 350° F.
2. Crumble sausage into a skillet on the stove and brown completely; add diced onion near the end of the cooking period and cook until onions become transulent. 
3. In a large bowl, mix eggs and half and half together and whisk well
4. Add salt and pepper to this mixture and stir.
1 teaspoon salt, 1/2 teaspoon pepper
5. Spray a  7 ½ x 10” baking dish and then add  frozen hashbrowns, sausage, and cheese.  Cover with foil.
6. Pour the egg/milk mixture over the hashbrown mixture. 
7. Bake at 350° for about 30 minutues  covered with foil. Remove the foil and bake for about 10 to 15 minutes more until the dish is bubbly and cheese is melted. 


   

   Above: Casserole ready to go into the oven.
   Below: A simple Christmas morning brunch: Sausage & Hashbrown Casserole, Kringle & Tangerines.