I confess......I have been a collector of recipes since I was in my late teens; and while I've always collected them, I haven't always cooked them! It's not that I haven't meant to, it's just another example of how time gets away from us. Like most women, I got busy with work and family and tended to just fall back on the quick, in-my-head favorites that I knew everyone (already) loved. Well now, with my children grown and gone and life slowing down for me a great deal, I've decided to break out the recipe files and start experimenting! It is my hope to try at least one new recipe each week (give or take). I'll promptly dispose of the recipes we do not enjoy, and share with you those we do!
Week One was a recipe I pulled from Taste of Home magazine and couldn't wait to try out! I love breakfast casseroles and was excited to try one with a different spin - a crust made up of hash browns! Mmmm....it was every bit as tasty as it looked! My rating: 9
Hash Brown Sausage Bake
Prep: 30 min. Bake: 40 min.
1 package (20 ounces) refrigerated shredded hash brown potatoes
1/3 cup butter, melted
1 teaspoon beef bouillon granules
1 pound bulk pork sausage (we used Jimmy Dean)
1/3 cup chopped onion (we omitted)
1 cup (8 ounces) 4% cottage cheese (we used 2% instead)
3 eggs, lightly beaten
4 slices process American cheese, chopped (we used grated Colby Jack cheese instead)
In a large bowl, combine the (melted) butter, bouillon and hash browns. Press onto the bottom and up the sides of a greased 10-in. pie plate. Bake at 350° for 25-30 minutes or until edges are lightly browned.
Meanwhile, in a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. In a large bowl, combine the sausage mixture, cottage cheese, eggs and cheese.
Pour into crust. Bake at 350° for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 6-8 servings.
Nutrition Facts: 1 serving (1 piece) equals 338 calories, 23 g fat (11 g saturated fat), 134 mg cholesterol, 704 mg sodium, 18 g carbohydrate, 1 g fiber, 13 g protein.
Okay, so it isn't the best thing for my diet, but it was sooooooo delicious! We can't wait to make it again!
One last confession......All the culinary credit goes to Bryan, as he prepared the entire meal! I only conferred on the recipe substitutions and did the shopping! What a deal, right?!
enjoy trying new things,