Spray a 3-quart baking dish with nonstick spray. Spread croutons in dish; sprinkle with 2 cups cheese. Set aside. Cook sausage in a skillet over medium heat until brown; drain. Whisk together eggs, 3 cups milk, pepper, and mustard powder; pour over sausage layer. Cover and refrigerate overnight.
This recipe is a family favorite of Donna Tweeten, Executive Vice President Chief Marketing Officer and Chief Customer Officer at Hy-Vee. One taste of this cheesy hashbrown and egg casserole, and you'll understand why!
Servings and Ingredients
|4 c. Hy-Vee garlic butter-flavored croutons|
|2 (8-oz. each) pkgs. shredded sharp Cheddar cheese, divided|
|1 ½ lbs. pork sausage|
|6 Hy-Vee large eggs, beaten|
|3 ¾ c. Hy-Vee whole milk, divided|
|1 tsp. Hy-Vee ground black pepper|
|1 tsp. Hy-Vee mustard powder|
|1 ½ (10-oz. each) cans Hy-Vee condensed cream of mushroom soup|
|1 lbs. Hy-Vee frozen country-style shredded potatoes|
Things To Grab
- 3-quart baking dish
- Hy-Vee nonstick cooking spray
- Medium bowl
- Aluminum foil
Preheat oven to 300 degrees. Remove casserole from refrigerator. Combine condensed soup and remaining 3/4 cup milk in a bowl. Uncover casserole and pour soup mixture on top. Spread hashbrowns evenly on top, then sprinkle with remaining 2 cups cheese. Cover; bake 1 hour and 15 minutes.
Increase oven temperature to 400 degrees. Uncover casserole and bake for 15 minutes more or until cheese is melted and begins to brown and casserole is heated through (165 degrees). Let stand 10 minutes before serving.
Amounts Per Serving
- Total Fat: 36g
- Cholesterol: 180mg
- Sodium: 1220mg
- Total Carbohydrates: 30g
- Protein: 27g