Hash Brown Maple Sausage Casserole
This crave-worthy casserole has a golden hash-brown crust that's topped with sausage and veggies. My favorite part is the surprise layer of gooey Gruyere. —Anuja Argade, Foster City, California
Ingredients
- 1 pound maple pork sausage
- 1/2 cup cubed peeled sweet potato
- 2 tablespoons olive oil
- 1 package (30 ounces) frozen shredded hash brown potatoes, thawed
- 1-1/2 cups shredded Gruyere or cheddar cheese
- 2 cups coarsely chopped fresh kale (tough stems removed)
- 3/4 cup fresh or frozen corn
- 5 large eggs, lightly beaten
- 2 cups half-and-half cream
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Maple syrup, optional
Reviews
This will not be made again at my house. It does not cook up the way described. Bottom does not crisp up b/c of the egg mixture, and top can easily become dry. Just not a winner recipe.
I really liked this unusual mixture. I used cheddar cheese and added some cayenne and red pepper flakes because I love sweet heat. I recommend layering just like it states in the recipe because it gives the casserole a nice crispy topping.
I liked having all of the vegetables in the dish, but I do recommend making sure your kale is in fairly small pieces so it doesn't end up dominating any given bite.