Bob Evans Hash Brown Casserole Recipes

HASH BROWN CASSEROLE

Hash Brown Casserole image

I was going through recipes the other day and ran across this kindergarten cookbook 2001 my son's class made for their mama's for mother's day that year. I remember him telling me he had to take in a recipe of his favorite food... that was easy as he was a very finicky eater as a young boy. This recipe was given to me from a dear friend. And I was so grateful because my son loved this meal! I haven't made it in awhile, but I think it'll be on the menu this weekend. the recipe photo is that of his page from the recipe book. Oh, sweet memories! This can be a side, main, or breakfast dish!

Provided by Megan Todd @Megan213

Number Of Ingredients 10

Ingredients

2 pound(s) bob evans original ground sausage
2 cup(s) shredded cheddar cheese (or your favorite cheese blends work nice too)
1- 10 3/4 ounce(s) cream of chicken soup
1 cup(s) sour cream
8 ounce(s) french onion dip
1 cup(s) chopped onions
1/4 cup(s) green pepper, chopped
1/4 cup(s) red pepper, chopped
30 ounce(s) shredded hashbrown potatoes, thawed
- salt and pepper to taste

Steps:

preheat oven to 350 degrees F. In a large skillet, brown sausage until cooked through. Break up the meat up as it cooks to be "crumbly." when done, drain and set aside.
in a separate bowl, combine shredded potatoes, cheese, sour cream, French onion dip, onions, peppers, & salt and pepper. Mix well.
spray a 10x13 casserole dish with cooking spray. Spread half the potato mixture on bottom of pan, top with half the sausage mixture on top. Repeat with remaining potatoes and top with sausage.
Bake at 350 degrees F for one hour. This is great for a breakfast meal, church pot luck, family gathering, or as a holiday side dish! Enjoy!

BOB EVANS MAKE-AHEAD BREAKFAST CASSEROLE

Bob Evans Make-Ahead Breakfast Casserole image

Taken from Bob Evans website Mushrooms and spinach combine with eggs, sausage and cheese for an elegant and easy start to the holidays.

Provided by VctrnRse

Categories Breakfast

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 13

Ingredients

1 lb pork sausage (Bob Evans Original Recipe Roll)
2 1/2 cups seasoned croutons
4 eggs
2 1/4 cups milk
1 (10 1/2 ounce) can condensed cream of mushroom soup
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 (4 ounce) can mushrooms, drained and chopped
1 cup shredded sharp cheddar cheese
1 cup shredded monterey jack cheese
1/4 teaspoon dry mustard
fresh herb (optional)
carrot, strips (optional)
picante sauce (optional)

Steps:

Spread croutons on bottom of greased 13" x 9" baking dish.
Crumble and cook sausage in medium skillet over medium heat until browned. Drain. Spread over croutons.
Whisk eggs and milk in bowl until blended. Stir in soup, spinach, mushrooms, cheeses and mustard.
Pour egg mixture over sausage and croutons.
Refrigerate overnight.
Preheat oven to 325°F Bake egg mixture 50-55 minutes or until set and lightly browned on top.
Garnish with herb sprigs and carrot, if desired. Serve hot with picante sauce, if desired.
Refrigerate leftovers.

Nutrition Facts : Calories 373.7, Fat 27.1, SaturatedFat 11.4, Cholesterol 147.6, Sodium 811.9, Carbohydrate 12.9, Fiber 1.5, Sugar 1.6, Protein 19.8

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