Hash Browns Breakfast Casserole Recipe
Servings: 12
Ingredients
- 3 c. croutons
- 1 1/2 c. bulk sausage, browned and liquid removed
- 2 c. lowfat milk
- 1 can cream of mushroom soup
- 2 pound bag frzn hash brown potatoes, thawed
- 2 c. sharp Cheddar cheese, shredded
- 4 Large eggs, well beaten
- 3/4 teaspoon dry mustard
- 1/2 c. lowfat milk
Directions
- Place croutons in 9 x 13 inch pan. Top with 1 1/2 c. of cheese and the sausage. Cover with mix of Large eggs, lowfat milk and mustard. Chill overnight. Mix mushroom soup with lowfat milk and pour over the top. Cover the potatoes and top with 1/2 c. cheese. Bake at 300 degrees for 1 1/2 hrs or possibly at 325 degrees for 1 hour.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 227g | |
| Recipe makes 12 servings | |
| Calories 338 | |
| Calories from Fat 175 | 52% |
| Total Fat 19.73g | 25% |
| Saturated Fat 8.65g | 35% |
| Trans Fat 0.06g | |
| Cholesterol 116mg | 39% |
| Sodium 605mg | 25% |
| Potassium 434mg | 12% |
| Total Carbs 23.57g | 6% |
| Dietary Fiber 1.5g | 5% |
| Sugars 3.26g | 2% |
| Protein 16.59g | 27% |
