Marvelous Recipes

A delicious breakfast or brunch casserole that’s so easy to put together! Refrigerate to blend the flavors then pop it in the oven for a tasty and satisfying meal!

1 (16 oz) package frozen hash brown potatoes, thawed
12 ounces bulk pork sausage
1/2 cup chopped onion
1 cup shredded cheddar cheese
1 (12 oz) can evaporated milk
1 tablespoon all-purpose flour
4 eggs
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 (4.5 oz) can green Chile peppers

1. In a large skillet, cook the sausage and onion until the meat is no longer pink and onions are tender; drain.

2. Coat an 11×7-inch casserole with cooking spray. Layer the potatoes, meat mixture and cheese in prepared casserole.

3. In a medium bowl, whisk together the milk, flour, eggs, salt, pepper and Chile peppers; pour over potato mixture.

4. Cover and refrigerate for 4 to 24 hours. Remove from the refrigerator about 30 minutes before baking. Bake at 350 degrees F for 1 hour or until a knife inserted near the center comes out clean. Let stand 10 minutes before serving. Makes 6 to 8 servings.

Emily

Almost anything “potatoes” is a hit with my family. This recipe can be served as a side with any meat choice or it can be a complete meal by adding 2 cups chopped fully cooked ham. Either way, it will be delicious!

1 (10-3/4 oz) can condensed cream of mushroom soup
1 (8 oz) container sour cream
1/2 cup butter or margarine, melted
1 (32 oz) package frozen Southern-style hash brown potatoes
1/2 cup chopped onion
2 cups shredded cheddar cheese
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1 cup French fried onions

1. In a very large mixing bowl, combine all the ingredients except the French fried onions; blend well.

2. Transfer mixture to an ungreased 13×9-inch shallow baking dish.

3. Bake at 350 degrees F for 30 minutes; sprinkle with the French fried onions and bake an additional 15 minutes or until hot and onions are golden brown. Makes 8 servings.

Emily

A wonderful side dish that will compliment any meat entrée you choose to serve!

1 (10-3/4 oz) cream of potato soup
2 cups sour cream
1/4 cup dry minced onion flakes
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup butter or margarine, melted
1 (2 pound) package frozen hash browns (cubed), thawed
2 cups shredded cheddar cheese.

In a large mixer bowl, combine the cream of potato soup and sour cream. Add the minced onion, salt, pepper and melted butter or margarine. Stir in the hash browns and cheddar cheese.

Spread mixture into a 9×13-inch baking dish. Bake, uncovered, at 350 degrees F for 45 to 55 minutes or until bubbly. Makes 8 servings.

Emily

A delicious creamy casserole topped with crunchy French fried onions! Also makes a great side.

1 (10.75 oz) can condensed cream of chicken soup*
1 (8 oz) carton sour cream
4 cups frozen shredded hash brown potatoes
1 cup cooked ham, diced**
1/4 cup chopped sweet onion
1/4 teaspoon salt
1/4 teaspoon pepper
1 3-oz. package French fried onions.

1. In a large bowl, stir together the soup and sour cream until smooth. Add frozen potatoes, ham (if using),  onion, salt and pepper. Stir to blend well. Spread the mixture evenly in bottom of an 11×7-inch baking dish.

2. Bake at 350 degrees F for 30 minutes; remove from oven and sprinkle with French fried onions. Bake an additional 20 to 25 minutes. Let stand 10 minutes before serving. Serves 6.

* You may substitute cream of mushroom or cream of celery for the cream of chicken, if desired.

**For a tasty side, omit the ham.

Emily