Hash Brown Casserole

I brought dinner to my man last night, and opted to try a new recipe; hash brown casserole. It was pretty darn good! I made it late morning at home, and then we reheated it for dinner at his place. I really liked it, but am anxious to try it again where I can eat it fresh out of the oven. Mmm!

The recipe is by Paula Dean, and where she uses 8 cups of cubed French bread, I used a mix of French and wheat bread. I did it for 50 minutes because usually my oven needs 5 more minutes than what most foods suggest, but I think 40 or 45 would have been best.

Ingredients
* 3 tablespoons butter
* 1/4 cup chopped yellow onion
* 4 cups frozen shredded hash browns
* 1 pound bulk sausage, mild, hot or sage
* 2 1/4 cups whole milk
* 8 large eggs
* 1 teaspoon salt
* 1/4 teaspoon black pepper
* 1/4 teaspoon freshly grated nutmeg
* 2 tablespoons Dijon mustard
* 1 loaf French bread, cubed (no crust)
* 5 slices wheat bread, cubed
* 2 cups (1/2 pound) grated Cheddar
* 2 cups (1/2 pound) freshly grated Parmesan

Directions
Preheat the oven to 350 degrees F.

Spray a deep 13 by 9-inch casserole dish with vegetable oil cooking spray.

Melt the butter in a large frying pan.

Add the onion and saute over medium-low heat until soft, about 5 minutes.

Add the hash browns and break apart. Saute until soft, about 5 minutes.

In a second frying pan, saute the sausage, breaking apart large clumps. When the sausage is cooked through, remove it from pan.

In a large mixing bowl, combine the milk, eggs, salt, pepper, nutmeg and mustard, briskly to blend.

To assemble, spread the onions and hash browns evenly at the bottom of the greased dish. Place the bread cubes evenly on top of hash browns. With a slotted spoon distribute sausage as the third layer. Pour the milk and egg mixture over these layers. Add Parmesan as the next layer, while then adding the Cheddar.

Save a few tablespoons of Cheddar for the last 10 minutes of baking, where you can add a fresh topping of melted Cheddar.

Bake the casserole, uncovered for 45 to 50 minutes, until puffed and golden brown.

I didn't get a photo of it cut and served, because I just didn't think about it at the time, but you can see one by clicking here, where you can also find the original recipe.