HASH BROWN & GRAVY CASSEROLE
HASH BROWN & GRAVY CASSEROLE
Using a 9×13 Casserole Dish add about 4 handfuls is thawed hash browns to the bottom of dish.
Sprinkle a little pepper and salt
layer slices is Colby Monterey Jack cheese over top
cut a slice of onion and chop small
add to 10” cast iron pan and brown 1 pound of Italian sausage
sprinkle in a pinch of Sage and a little black pepper
(can add in some diced green pepper if desire I didn’t have any on hand)
add in 1-2 pounds of hamburger, continue to brown.. press down some of it to de-bulk
Once browned. Drain
Next spoon over top of the cheese layer evenly as possible
sprinkle a little mixed cheese and a handful of hash browns
then take Cast Iron Pan back to stove, unwashed and add a stick of salted butter, And a Tbsp of Oil
you will add three heaping Tbsp or more of Self Rising Flour.
brown it , stirring constantly as not to burn,
add 1 can of evaporated milk. stir well and watch heat
whisk whisk whisk
and then add in 2 cups of chicken broth
mans 1 cup beef broth (if you don’t have it you can use chicken broth or even use only water but season with more salt and pepper)
stir until it thickens and turnoff heat
Using a large ladle, spoon evenly, the gravy over casserole and then add a tiny bit of cheese and hash browns
cover with foil and put in fridge and the next day you have breakfast (or dinner) ready
all you have to do is pop in a 350 degree oven and bake for 25 min