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I thought it would be fun to share the two Paula Deen recipes I made for Miss Em’s shower this past weekend. I made these two casseroles for the brunch.
The hasbrown casserole is in the long glass dish; the breakfast casserole is in the back.
Creamy Hashbrown Casserole
1/4 cup butter, plus more for dish
1 onion, chopped
1 (16-ounce) container sour cream
1 (10 1/2-ounce) can cream of celery soup
1 (8-ounce) package shredded Cheddar and Monterey Jack cheese blend
1/2 teaspoon garlic powder
1 (30-ounce) package frozen shredded hash brown potatoes, thawed
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups crushed potato chips
Preheat oven to 350 degrees F. Lightly butter a casserole dish.
In a small skillet, melt 1/4 cup of butter over medium heat. Add onion, and cook 3 to 4 minutes, or until soft. Pour mixture into a large bowl. Add the sour cream, cream of celery soup, cheese, garlic powder, hash browns, and salt and pepper. Combine until well blended.
Pour mixture into prepared baking dish. Top evenly with crushed potato chips and bake for 45 minutes, or until hot and bubbly.
Servings: 8 to 10 servings
Prep Time: 10 min
Cook Time: 50 min
1 lb. Smithfield Smoked Sausage, diced
5 pieces thick-sliced white bread, with crust, buttered and cubed
2 cups milk
1 teaspoon dry mustard
1 teaspoon salt
1 teaspoon hot sauce
3 cups grated extra-sharp cheddar cheese
Spray a 1 1/2 quart casserole dish with vegetable oil cooking spray. Place the bread cubes in the dish. Evenly distribute the sausage over the bread cubes.
Combine the eggs and half the milk in a separate bowl and whisk together. Add remaining milk, mustard, salt, and hot sauce and mix well. Pour the egg mixture over the bread. Cover with plastic wrap and refrigerate overnight.
The next morning, remove the casserole from the refrigerator and allow it to sit on the counter for 15 minutes while you preheat the oven to 350 degrees F. Remove the plastic wrap. Sprinkle cheese evenly on top of the casserole. Place it in the oven and bake uncovered for 1 hour.
Cook Time: 1 Hour (refrigerate overnight)
A tip from Paula: For a slight variation, add 1 cup shredded potatoes and increase your milk by 2 tablespoons and salt by 1/4 teaspoon.