Holy crap you guys… this recipe is AMAZING. If you need more visible evidence, check out the youtube video. Otherwise, follow the recipe below and when you’re done baking it, come over to my house so we can eat it.
16-oz. pkg. frozen shredded hashbrowns, thawed
1 onion, chopped and divided
1 lb. ground pork sausage, browned and drained
1 green pepper, chopped
4-oz. can sliced mushrooms, drained
1/2 to 1 c. shredded Cheddar cheese
1 doz. eggs, beaten
1-1/2 c. milk
salt and pepper to taste
Optional: garlic salt to taste
Spread hashbrowns in a lightly greased 9”x9” baking pan.
Layer ingredients as follows: half the onion, sausage, remaining onion, green pepper, mushrooms and cheese.
In a separate bowl, mix together eggs, milk and seasonings
Pour egg mixture over top of casserole; cover with aluminum foil and refrigerate overnight.
In the morning, bake, covered, at 350 degrees for 45 to 60 minutes.
Uncover and bake an additional 15 minutes, or until golden and a knife inserted in center comes out clean.
One of my favorite things in life is the Hash brown Casserole from Cracker Barrel. Whenever I go there (which isn’t often - so it’s always a treat), I HAVE to get their hash browns and they can never possibly give me enough.
Anyway, I found a pretty sweet copy cat recipe and honestly it’s as easy as throwing all the ingredients into a dish and baking it - that’s my kind of cooking so click through for the recipe.
People.com just posted some ridiculous story about Katie Holmes and a Curried Chicken Salad sandwich. The story was stupid… but the recipe for the Curried Chicken Salad Sandwich looked amazing so here it is:
Curried Chicken Salad Sandwich
4 medium boneless, skinless chicken breasts
2 tbsp. curry powder
¼ cup apricot jam
¼ cup sour cream
¼ cup mayonnaise
¼ cup finely chopped celery
¼ cup finely chopped red onion (about ½ medium onion)
Kosher salt and freshly ground pepper
Preheat oven to 350 degrees.
Rub the chicken breasts with 1 tbsp. of the curry powder, place them on a lightly greased baking sheet and roast until a meat thermometer registers 125 to 160 degrees in the thickest part, or until the juices run clear. Let the chicken cool.
Meanwhile, in a large mixing bowl, combine the remaining 1 tbsp. curry powder with the apricot jam, sour cream and mayonnaise.
When the chicken is cool, cut into ½ inch cubes. Add the chicken, celery, and onion to the bowl and stir well. Season to taste with chicken and pepper. (Any unused curried chicken recipe can be covered and refrigerated for up to 5 days.)
There’s this place in town that makes THE BEST Feta basil dip. I always buy it when I go, but recently I’ve been spending way more money there than I’d like to be so to the internet I went to find a recipe. As usual, Google delivered and now I’m going to share a delicious feta dip recipe with you. Be sure to serve it with warm pita points. It’s SO good.
4 oz crumbled feta (I used block feta and crumbled it myself)
4 oz cream cheese
1/3 cup mayo
1 garlic clove, minced
1/4 tsp dried basil
1/4 tsp dried oregano
1/8 tsp dill weed
1/8 tsp dried thyme
Combine all ingredients in a bow and mix well until blended together.
Cover and refrigerate until ready to serve.
I think when I make this, because I like the flavor of basil so much, I won’t use any dill weed or thyme.