hash brown potatoes Archives - The Midnight Baker

Cheesy Sausage and Potatoes Casserole

Judith Hannemann — Fri, 12 Feb 2016 00:00:39 +0000

Sausage and potatoes casserole that’s so creamy and cheesy it will have them coming back for seconds! Oh so easy and oh so delicious!

This is a perfect casserole for a cold winter’s night. Not that we’ve had much cold or even snow here in New York’s Mid-Hudson Valley!

I’m always amazed at how the combination of very simple ingredients turns out to have a spectacular taste. This cheesy sausage casserole if a fine example.

It starts with frozen shredded hash brown potatoes and mild bulk breakfast sausage. Add a creamy cheese sauce and as they say, “Bob’s your uncle.”

To me, this is like mac & cheese made with potatoes. One thing I do here is I defrost the potatoes so they cook evenly. I’ve had some experiences–and not good ones–with using them frozen. Since I got smart and defrosted them, I’ve had no issues at all.

It’s important here to drain the sausage well after it’s cooked. There have been times I’ve put it in a colander and actually rinsed it under running water. This is a dish where you don’t want any pools of fat making their way to the top.

The sauce uses Velveeta (I know…I KNOW LOL). I happen to like the stuff and an added benefit is a sauce made with it will not separate and the sauce stays creamy and doesn’t get grainy. But using Velveeta isn’t a must. Made with shredded cheddar, it’s equally as good. And a nice extra-sharp variety of cheddar adds a depth of flavor you lose with the processed stuff.

Since a lot of my readers are in the European Union, mainly UK, Velveeta just is NOT available there, so you have to go the route with cheddar. And your regular sausage is different to ours, so your standard “bangers” can be used in here. I think it’d taste better with good ol’ English bangers anyway. Pity getting them in the US is SO difficult.

The recipe as written here serves 2-3. Mainly because I wanted to use these new individual casseroles. They are made by Ceramiche Tapinassi and available from Allorashop in UK–but they do ship internationally. Doubling the recipe below will give you 4 generous portions.

EDIT: In case you don’t catch it in the comments, a wonderful substitution for the Velveeta is undiluted condensed cheddar cheese soup. Thanks Lee V. for this great idea!

Print Recipe Add to Recipe Box

Cheesy Sausage and Potatoes Casserole

Sausage and potatoes casserole that’s so creamy and cheesy it will have them coming back for seconds! Oh so easy and oh so delicious!

Prep Time25

Cook Time1

Total Time1 25

Course: Comfort Foods, Everyday Meals, Pork

Cuisine: American

Keyword: casserole recipe, potatoes, sausage

Servings: 2 -3

Calories: 1409kcal

Author: Judith Hannemann

Ingredients

1 lb bulk mild breakfast sausage
16 oz shredded frozen hash brown potatoes (thawed)
2 tbsp finely chopped onion

SAUCE

3 tbs butter
3 tbsp flour
1/2 cup chicken stock/broth
2 cups milk
4 oz Velveeta cubed (see note)
Salt and pepper see note
2 tbs Panko bread crumbs optional

Instructions

Preheat oven to 350 degrees F. Lightly spray a 1-1.5 quart baking dish. A 9-inch square would probably be good too.
Brown sausage and onion in a large skillet over medium heat. Drain sausage well. Set aside in a large bowl. Add the shredded potatoes to this bowl as well
In a large saucepan, melt the butter over medium. Whisk in the flour until you have a smooth paste. Cook until this bubbles and cook for about 1 minute.
Gradually add the milk and chicken stock, whisking constantly so no lumps form. Cook until sauce begins to thicken and starts to bubble around the edge of the pan.
Add the Velveeta and reduce heat to low. Stir constantly until the Velveeta is melted.
Pour the sauce over the sausage/potato combination in the bowl—the amount of sauce you use it up to you. I used it all because I wanted it creamy. The consistency will be the same cooked as before, so let your eye—and your taste—be your guide. Mix well and turn into prepared pan.
Sprinkle top with Panko crumbs if using.
Bake at 350 degrees F for 45-60 minutes.
Recipe may be doubled to serve 4.

Notes

Substitute 1 cup shredded cheddar for the Velveeta.

Add salt/pepper AFTER the cheese has melted in the sauce. Velveeta and ANY cheese can be salty so add last.

Nutrition

The post Cheesy Sausage and Potatoes Casserole appeared first on The Midnight Baker.

Slow Cooker Cheesy Bacon Chicken and Taters

Judith Hannemann — Fri, 06 Mar 2015 00:00:00 +0000

Slow Cooker Cheesy Bacon Chicken & Taters

Delicious layers of chicken, bacon, cheese and potatoes cook to perfection in the slow cooker!

The original recipe for this came my way from Megan who is a member of my crock pot group on Facebook.

I liked the idea of this immediately because I adore chicken and all the other ingredients. Is there anyone who doesn’t like cheese and bacon? Don’t think so LOL!

Simple ingredients

Since I had the shredded hash browns, I used those, but after tasting the results, I believe this would be MUCH better made with the tater tots or crispy crowns. Reason being is that they are seasoned and have onion for added flavor. The shredded potatoes are just that–plain potatoes.

This is a good and filling family meal that contains real ingredients and nothing processed. It’s easy too because you set it and forget it. The only “work” is cutting the chicken up and dicing the bacon.

Layers of deliciousness

If there’s any leftovers, they reheat very well. Enjoy!

Print Recipe Add to Recipe Box

Slow Cooker Cheesy Bacon Chicken and Taters

Delicious layers of chicken, bacon, cheese and potatoes cook to perfection in the slow cooker!

Prep Time15

Cook Time6

Total Time6 15

Course: Chicken, Comfort Foods, Everyday Meals, Slow Cooker

Cuisine: American

Keyword: slow cooker chicken

Servings: 4 -6

Calories: 405kcal

Author: Judith Hannemann

Ingredients

2 boneless skinless chicken breasts cut in bite-sized pieces
1/2 cup cooked chopped bacon
2 cups shredded cheddar cheese
1 pkg tater tots/crispy crowns -OR- shredded hash browns
3/4 cup milk or cream
2 tsp salt
1/2 tsp pepper

Instructions

Grease well or spray the crock of a 6-7 quart slow cooker.
Place 1/2 of the tater tots/crown or hashbrowns on the bottom.
Place 1/2 of the chicken pieces on top of the potatoes.
Sprinkle 1/2 the bacon over the chicken.
Distribute 1 cup of cheese over the top.
Repeat layers once more.
Mix salt and pepper with the cream. Pour milk or cream over mixture.
Cover and cook for 6 hours on LOW.

Nutrition

Slow Cooker Cheesy Bacon Chicken & Taters

Follow The Midnight Baker’s board Midnight Baker’s Slow Cooker Recipes on Pinterest.

The post Slow Cooker Cheesy Bacon Chicken and Taters appeared first on The Midnight Baker.

Bacon Hashbrown Muffins

Judith Hannemann — Tue, 10 Sep 2013 23:00:00 +0000

Bacon Hashbrown Muffins

Portable breakfast! You get hash browns, bacon and eggs in one muffin.

Breakfast To Go

Does anyone have time for a sit-down breakfast anymore? That answer is a flat NO. However, it is an important meal–and the most important one so I’ve heard.

Grab and go

OK, maybe this is not the healthiest choice, but way back in high school, I remember our school doctor telling us about the importance of this meal. She said it was more important to eat than actually pay attention to *what* you eat. Sure, you can eat something healthy, in fact she highly recommended that. But if you can’t she said, “Eat SOMETHING, ANYTHING.” So I guess this is the “something.”

However, this tastes a lot better than an oatmeal bar!!! You can make these ahead then just pop in the microwave for about 30 seconds to heat them. Eat and run!!!

Watch The Video

The Recipe

Print Recipe Add to Recipe Box

Bacon Hashbrown Muffins

Bacon Hashbrown Muffins are the perfect portable breakfast! You get hash browns, bacon and eggs in one grab 'n go muffin.

Prep Time20

Cook Time30

Total Time50

Course: Breakfast

Cuisine: American

Keyword: bacon, breakfast muffins, eggs, hashbrowns

Servings: 3 people

Calories: 473kcal

Author: Judith Hannemann

Ingredients

15 oz shredded hash brown potatoes thawed
6 strips crisply cooked bacon diced
2 tbsp finely diced red bell pepper
2 tbsp finely chopped onion
2 eggs beaten
1 cup shredded cheddar cheese
2 tbsp oil
1 tsp salt
1/2 tsp pepper

Instructions

Preheat oven to 375 degrees F. Spray a regular-sized muffin pan (6 muffins) very well with non-stick spray.
Heat the oil in a heavy skillet and saute the bell peppers and onions until tender.
Place thawed potatoes in a large bowl. Add the bacon, cheese, sauteed peppers and onions, beaten eggs, salt and pepper. Mix well.
Place in prepared muffin pan, using about 1/3 cup per muffin cup. Press down firmly in the pan.
Bake at 375 degrees F for 25-30 minutes, or until tops are golden brown.
Remove from oven and let cool on rack 10 minutes. Run a knife around the edge of each muffin to remove.
Serves 3 (2 muffins each). Makes 6 muffins

Nutrition

Bacon Hashbrown Muffins

The post Bacon Hashbrown Muffins appeared first on The Midnight Baker.