There are countless ways to make hash-brown casseroles, and I think this one, which also includes sausage, is one of the best. You can use this as the entrée in breakfast, or for any meal of the day.

I’m going to share one of the best secrets for preparing sausage that isn’t greasy. You can use this technique when you want sausage for chili or even hamburger for chiliburgers or Maid Rites.

Simply use bulk sausage and boil it in a pot of water until it’s all broken up and cooked through. Then, drain off the water and the grease, and you have wonderful, non-greasy sausage for use as you please.

You should also use frozen country-style hash-brown potatoes found in the freezer section of your market. This saves time and gives you uniformity in size and appearance of the potato part of the casserole.

Hash-brown sausage casserole
1 to 1-1/2 pounds sausage, boiled
1 (26 oz.) bag frozen country-style hash brown potatoes
2 cups shredded cheddar cheese
4 green onions, minced
1/3 of a red bell pepper, minced
1 cup milk
1/2 cup canned beef broth
2 tablespoons butter, melted, divided
1/8 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper

Pat of butter for greasing casserole dish

Put the bulk sausage in a pan of water, bring to a boil and stir occasionally so the sausage breaks up and is cooked through.
Drain off water and grease.

Mix together the hash browns, shredded cheese, minced green onions and minced red-bell pepper. Using another bowl, mix the milk, beef broth, half the melted butter, garlic powder, salt and black pepper. Pour this over the hash browns and mix well.

Pour the drained boiled sausage into the bowl and mix again to get it evenly distributed.

Put the other half of the melted butter into a skillet, heat and add all the ingredients you’ve mixed together to the skillet. Cover and sauté, stirring occasionally, until the cheese is melted.

Grease your casserole dish and pour the heated contents of the skillet into it. Spread out evenly and bake at 425 degrees for 45 minutes or a little longer. This will give you a ripping good casserole everyone will enjoy. You can even jazz it up by using spicy hot Italian sausage or Chorizo Mexican sausage.

This farm news was published in the March 28, 2007 issue of Farm World, serving Indiana, Ohio, Illinois, Kentucky, Michigan and Tennessee.