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