Hash Brown Sausage Bake

I don't know about you, but I am a SUCKER for cookbooks!  My son is a picky eater, so when I saw this  title for sale at our school book fair, I grabbed it right away.  Plus, it's a Taste of Home publication, so I knew I couldn't go wrong.

I made several things from it that my ds really liked.  Then, I tried a casserole.  He pretty much gave his stamp of DISapproval before he took the first bite.  LOL!  Arlin and I, however, really liked it!  I bet you would, too.  I'll show you how to make Hash Brown Sausage Bake.  You'll need the following ingredients:

1 package (20 oz.) refrigerated hash brown potatoes

1/3 c. butter, melted

1 t. beef bouillon granules

1 pd. bulk pork sausage

1/3 c. chopped onion

1 c. cottage cheese

3 eggs, lightly beaten

4 slices proces American cheese (I used Velveeta slices)

In a large bowl, mix the hash browns, butter, and bouillon granules.  

Press into the bottom of a greased medium sized baking dish to make a crust.  I used my oval Pampered Chef pan to give you an idea of the size.  Bake at 350 degrees for 25-30 minutes or until lightly browned.  

Meanwhile, in a large skillet, cook the sausage and onion over medium heat.  Drain.  

In a large bowl, combine the sausage mixture, cottage cheese, eggs and American cheese.

Pour into the pan that contains the hash browns.  Bake at 350 degrees for 40-45 minutes or until a knife inserted near the center comes out clean.  Let it stand for 5 minutes before cutting.  

Enjoy!

I have many recipes marked in this book with small post-it notes and look forward to trying them all.  Do you have a favorite cookbook that you use often?

Thank you for stopping by my blog.  Let me know if you have any questions.

Need a new recipe to make for dinner tomorrow night?  I say tomorrow, because this dish needs to be made twenty four hours in advance.  This is something I forgot on Monday night, but I went ahead and made it up for last night...making supper a breeze to put on the table Tuesday.  It was worth the wait!  Here are the ingredients and easy steps to make Hamburger Cheese Casserole.

1 lb. lean hamburger

1/2 t. garlic salt

1 t. salt

1 t. sugar

pepper to taste

2 (8 oz.) cans tomato sauce

4 oz. softened cream cheese

1 cup sour cream

2 green onions, tops and all, thinly sliced

8-10 oz. medium size noodles

2 c. grated cheese

(Serves 4-6)

This recipe can easily be doubled if you need to feed a larger crowd. 

Brown the ground beef and drain. 

Add garlic salt, salt, sugar, pepper, and tomato sauce. 

Cook until well blended, and simmer for 15 minutes.  In the meantime, we have a couple of other things to do...

Boil your noodles until still firm.  Mine cooked for 6 minutes.  Drain and set aside when they are finished.

In a separate bowl, combine green onions, sour cream, and cream cheese.  Set aside.

Once the meat sauce is finished cooking, we're ready to put our casserole together in a baking dish.  Place half of the noodles in the bottom of the casserole, then top with half the meat sauce.  Now add half of the cream cheese/sour cream mixture to the top of that.  Top with grated cheese.  Repeat those steps to make a second layer using the remaining ingredients.   

Place in the refrigerator for 24 hours. 

The next evening, bake the dish on 350 degrees for 30-40 minutes or until it heats all the way through. 

I'm so glad that we have leftovers.  I'm going to make myself a plate for lunch right now.  I hope you enjoyed learning about this new recipe.  Feel free to contact me if you have any questions!

Looking for a delicious pork chop recipe?  This is a fast and easy one to make.  It's one of my favorite meals to prepare for others when a new baby arrives or a friend is under the weather.  Here are the ingredients you'll need:

4-6 center cut pork chops

2 lb. bag hash browns

2 cans cream of chicken soup

8 oz. sour cream

1 stick of melted butter

1/3 cup chopped green onions

2 cups grated sharp cheddar cheese

Start off by browning the pork chops on a non-stick pan.  Sprinkle both sides of meat with a little Cajun seasoning salt. 

In the meantime, place frozen potatoes in a large casserole dish. 

Drizzle the hashbrowns with melted butter, and salt and pepper to taste.  Add green onions.

In a separate bowl, mix the soup and sour cream.  Spread the mixture on the potatoes.

Top with cheese.

Add pork chops to the top.  Cover the casserole with foil and remove after 50 minutes.  Cook an additional 10 minutes uncovered.  Bake at 350 degrees for an hour total or until the potatoes are cooked through. 

Enjoy!

I believe I first got this recipe for Party Chicken from my Aunt Carolyn, and it is one of darlin Arlin's favorites.  It's a great dish to whip up quickly on a Sunday morning and put in the oven before leaving for church.  It cooks at a very low temperature for several hours.  It's then easy to heat up a couple of sides to go with it to get lunch on the table quickly for your hungry family.  Here's what you'll need to make it:

First, place Buddig Corned Beef in the bottom of a casserole dish.  You can find this meat with the lunch meats at your grocery store, but it isn't always easy to find.  Corned beef is also packaged in a glass jar and can be found on the aisle with the canned meats like tuna, canned chicken, etc.  However, if you use that kind, you'll want to rinse it thoroughly or your dish will be incredibly salty.  I speak from experience!  I much prefer the Buddig variety, because it has a milder flavor. 



Wrap a piece of bacon around each piece of chicken and lay it on top of the corned beef. 

In a separate bowl, mix the sour cream and mushroom soup.  Place that on top of the chicken.

Bake at 275 degrees for 3 hours. 

Serve with hot noodles and a green veggie. 

Party Chicken

4-6 piece of boneless skinless chicken breasts

4-6 pieces of bacon

1 package Buddig Corned Beef

8 oz. sour cream

1 can cream of mushroom soup



  

We Hobbies love Mexican food and try to slip it into the weekly menu at least once.  I've been making a casserole that is one of our favorites for a long time.  I received the recipe from my dorm mom, Sheila, at college at least twenty four years ago.  Ouch that hurt to write!  Considering that my keys are lost half the time, I can't believe that I've kept up with the recipe that long, but I'm glad I did! It's been wonderful to get reacquainted with Sheila recently through Facebook.  Not a sweeter lady exists! 

 Ms. Sheila

Here's what you'll need to make Sheila's Mexican Casserole:

1 can cream of mushroom soup

1 can of cream of chicken soup

1 can diced Rotel tomatoes

1 pd. hamburger meat

1 medium onion

1 bag crushed Nacho Cheese Doritos

Brown hamburger and onion.  Season to taste with salt and pepper.  Drain.

In a separate bowl, mix soups and tomatoes. 

Add the soup mixture and meat together.  Heat through.

In a casserole dish, put a layer of crushed Doritos on the bottom.  Top with half the meat mixture and then cheese.  Repeat making another layer of crushed Doritos, meat, and cheese.  Bake at 350 degrees for 25-30 minutes. 

Team this casserole up with a green salad, and your tastebuds will do a happy dance!