Paula Deen's Hash Brown Casserole

Here is the 3rd course that I served at Carol's Farewell Luncheon. Our pewter smiths here at Crosby & Taylor can really pack it in. They are very fun to feed! Needless to say, they devoured this.
Ok, so I know this isn't gourmet fare. But if you have a bunch of college guys home for the week-end, they will love you for this!

Thank you again to Food Network for the image.


Hash Brown Casserole

3 T. butter - measured with your Crosby & Taylor Pewter Measuring Spoons, I am sure!
1 small yellow onion, chopped
4 cups frozen shredded hash browns - measured with your Crosby & Taylor measuring cups
8 cups cubed French or Italian bread, crusts removed
1 pound bulk sausage - mild, hot or sage
2 cups (1/2 pound) grated Gruyere cheese
2 cups (1/2 pound) grated Romano cheese
2 1/4 cups whole milk
8 large eggs
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. freshly grated nutmeg
2 T. Dijon mustard

*Grease a deep 9" X 13" casserole.
*Melt the butter in a large frying pan. Add the onion and saute over medium-low heat until soft, about 5 minutes. Add the hash browns and break apart. Saute until soft (about 5 minutes).
*Place the bread cubes in the bottom of the casserole. Spread the onion and hash browns evenly on top.
*Saute the sausage in the same pas, breaking apart large clumps. When the sausage is cooked through, remove it with a slotted spoon and distribute evenly over the hash browns. Distribute the grated cheese evenly over the sausage.
*In a large mixing bowl, combine the milk, eggs, salt, pepper, nutmeg and mustard - whisking briskly to blend. Pour over the cheese.
*Cover with plastic wrap and chill overnight or at least 8 hours.
*Remove the casserole from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees. Bake the casserole, uncovered, for about 45 minutes until puffed and golden brown.

Enjoy!