Paula Deen Breakfast Casserole With Hash Browns
Olivia Luz
Cook sausage and drain.
Lightly butter a casserole dish. Spray a deep 13 by 9 inch casserole dish with vegetable oil cooking spray. Pour mixture into a large bowl. Spray a deep 13 by 9 inch casserole dish with vegetable oil cooking spray.
Melt butter and saute the onions and the hashbrowns for 7 10 minutes until soft. Add the sour cream cream of celery soup cheese garlic powder hash browns and salt and pepper. Gently press the drained hash browns between paper towels to dry them as best as possible. Add onion and cook 3 to 4 minutes or until soft.
In a large bowl mix the eggs milk salt and pepper. Press them into the bottom and up the sides to form a crust. Preheat oven to 350 f. In a second frying pan saute the sausage breaking apart large clumps.
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Bake for 20 to 25 minutes until golden brown and starting to crisp. Carefully remove hot skillet and add oil swirling to coat skillet. In a small skillet melt 1 4 cup of butter over medium heat. Preheat the oven to 350 f.
Preheat oven to 350 degrees. Add the onion and saute over medium low heat until soft about 5 minutes. Place a 10 inch cast iron skillet in oven to preheat for 10 minutes. Melt the butter in a large frying pan.
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