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Potato Breakfast Casserole October 6, 2011

Filed under: breakfast — meier1014 @ 8:08 am
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This actually comes from a recipe I got from my Gma called “Company Potatoes”, which I’ve always loved. One day I needed a breakfast casserole for a ladies group I’m in and couldn’t find anything I like. I was flipping through my cookbook, and came across the Company Potatoes recipe. I saw that with a few additions it could be turned into a perfect breakfast casserole. At first I thought just sausage would be fine, but we had some mushrooms in we fridge so I tossed those in too. In the end it turned out awesome, and everyone loved it! So if you want to make a breakfast casserole, and maybe are tired of everything with eggs, give this cheesy sausagey goodness a try.

Potato Breakfast Casserole

1 tube breakfast sausage (any flavor works here, besides maple: hot, mild, sage, etc.)
8oz mushrooms, chopped
1/2c white wine (I guess this is optional, but I really think it enhances the flavor of the mushrooms)
1 2lb bag frozen cubed hash browns, defrosted
1 can cream o mushroom soup, undiluted
1/2c onions, chopped
8oz cheese, grated (I usually buy whatever flavor preshredded cheese is cheapest)
16oz non fat sour cream (lowers the calorie count with out messing with the taste)

-Preheat oven to 350F
-In a large saute pan brown sausage, remove and place in a large mixing bowl
-Saute mushrooms in sausage grease, add a little olive oil if the pan is too dry
-Add the wine, bring to a bubble stirring frequently and scraping any brown bots off the bottom of the pan
-Reduce wine until it has almost all evaporated
-Add mushrooms to the bowl
-Add the rest of the ingredients to the bowl and stir until well combined
-Spread in a 9×13 pan
-Sprinkle with salt and pepper
-Bake for 45-60 minutes, until bubbling and starting to brown on top




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