Waking up on Christmas morning is easily one of the most exciting feelings. The only thing to make that feeling even better is waking up to the smell of cheesy sausage & hash brown casserole baking away in the oven. This recipe is super simple & can easily be made ahead of time so you don’t have to wake up any earlier on Christmas morning to make breakfast! You can assemble the whole casserole a day or two in advance & just pop it in the oven in the morning!
Cheese Sausage & Hash Brown Casserole
Yield: 8-10 servings
2 20oz bags refrigerated hash browns
12 eggs, scrambled & seasoned with 1/4 teaspoon salt
1 large onion, medium diced
1lb breakfast sausage
6oz shredded cheddar cheese
Preheat the oven to 375 degrees & prepare a baking dish by spraying it with nonstick spray, then set aside.
Cook the hash browns according to package & season with 1 teaspoon salt. As the hash browns begin to brown remove them to a large bowl. Once all the hash browns have browned & are moved to the bowl, begin cooking the onions.
Sauté the onions in 2 teaspoons of oil, over medium heat, in the same skillet where you cooked the hash browns. Season the onions with ½ teaspoon of salt & cook until translucent & soft, about 10 minutes.
Once the onions are finished cooking, place them in the bowl with the hash browns & stir to combine.
Return the pan to the heat & cook the sausage over medium heat until browned & cooked through. Make sure to break up the sausage with a wooden spoon as it cooks.
Once the sausage has cooked through it’s time to assemble the casserole.
Begin by laying down the hash brown & onion mixture. Then scoop on the sausage using a slotted spoon to leave off any excess oil.
Pour over the scrambled eggs & tilt the pan around to ensure the eggs are evenly distributed.
Finally, sprinkle the top with cheese* & bake, covered, for 40 minutes. Then bake, uncovered, for 10 minutes.
*This is the point where you can refrigerate or freeze the casserole if not serving right away. Wrap the dish, tightly, in plastic wrap & foil, then place in the fridge or freezer. Once you’re ready to bake the casserole, remove it from the fridge & let it come to room temperature on the counter for 30 minutes before baking. If frozen, thaw overnight in the fridge before baking.
December is all about easy comforting dinners that keep you out of the kitchen & spending time with friends & family. This dish is not only quick to assemble but it also only requires one pot! This recipe came to be out of necessity when I was in college. I was looking for something easy I could whip up for dinner that was comforting & reminded me of home, but was also simple enough that I could get back to studying partying as quick as possible. The ingredients in this dish were things I always had on hand so I knew all I needed was some chicken & I could have a delicious dinner on the table in less than an hour. This dish is easily my most common dinner dish & I hope you love it as much as I do!
Parmesan Chicken & Rice
Yield: 4-5 servings
1 tablespoon olive oil
1 tablespoon unsalted butter
1 cup yellow onion, medium diced (about half a large onion)*
1 cup celery, medium diced (about 3-4 stalks)*
1 cup carrot, small diced or shredded (about 3-4 small carrots)*
salt & pepper, to taste
1.5 lbs chicken thighs, cut into 1 inch pieces
6 tablespoons, or 3oz, white wine (I prefer Pinot Grigio)
3 cloves garlic, peeled & smashed
1 cup jasmine or basmati rice
2.5 cups chicken broth
1/2 cup Parmesan cheese
2 tablespoons butter
1/3 cup parsley, roughly chopped
Heat a large dutch oven over medium heat. Add the oil & butter.
Once butter has melted, add onion, celery & carrot. Season with salt & pepper. Stir to combine.
Cook the veggies over medium heat until they become soft & begin to brown, about 5-7 minutes.
At this point, you can remove the veggies before cooking the chicken but it’s not necessary. Cook the chicken over medium heat until mostly cooked, about 10 minutes. Make sure to season the chicken with salt & pepper.
Once the chicken has cooked, turn the heat to high & add the wine. Mix in the wine, scraping the bottom of the pan to release any browned bits that have formed. Let the wine bubble & reduce by half, about 2 minutes.
Next add in the garlic & rice. Stir to combine.
If you removed the veggies earlier you can return them to the pot now. Pour in the broth & stir to combine everything.
Bring the pot to a boil, then reduce to simmer & let it cook, covered, for 20 minutes. After 20 minutes the rice should have absorbed all the broth & be tender. If there is still broth & the rice is not fully cooked, continue cooking another 5 minutes.
Lastly, add the cheese, butter & parsley. Mix for a minute or two until everything is combine & the cheese has melted.
Serve up with crusty bread or a salad & enjoy!
* Most grocery stores sell onion, celery & carrots already diced up which makes this dish even quicker!