Home-Style Classic Creamed Chipped Beef on Toast

Indulge in the comfort and simplicity of a classic breakfast dish transformed into a delightful casserole that promises to be the centerpiece of your morning gatherings. The Sausage Hashbrown Make Ahead Casserole melds the savory goodness of browned sausage and the crispy tenderness of hashbrowns, all enrobed in a rich, creamy sauce, making it a dish that satisfies cravings and comforts the soul. This recipe is not just a meal; it’s a warm embrace to start your day, perfect for leisurely weekend brunches or to make ahead for hassle-free weekday mornings.

Crafted with attention to both flavor and convenience, this casserole is a testament to the joy of shared meals. The inclusion of ingredients like butter, milk, and a touch of cayenne pepper, along with the optional cheese, adds layers of flavor that elevate the dish from simple to simply unforgettable. Whether opting for the robust taste of sausage or the unique savor of dried beef, this casserole is versatile, allowing for customization to suit any palate. It’s a recipe that invites experimentation and can easily be made gluten-free, ensuring everyone at the table can enjoy it without compromise.

What sets this casserole apart is its make-ahead capability, a boon for busy lives seeking the comfort of a home-cooked meal without the time commitment. Assemble it the night before, and a delicious breakfast or brunch is merely an oven preheat away. The Sausage Hashbrown Make Ahead Casserole is more than just a dish; it’s a gathering point for friends and family, a reason to pause and enjoy the start of the day together. It embodies the warmth and love that goes into cooking and sharing a meal, making it a cherished recipe for any home cook.

Ingredients:

• 2 tbsp butter (or a gluten-free butter alternative)
• 1 ½ cups warm milk (any variety, including lactose-free if necessary)
• 1 (8 oz.) jar of dried beef, chopped (optional, can be substituted with 3/4 pound of cooked, drained sausage meat for a sausage version)
• 2 tbsp all-purpose flour (or cornstarch for a gluten-free version)
• 4 slices of bread, toasted (use gluten-free bread or biscuits for a gluten-free version)
• 1 pinch of cayenne pepper
• 3/4 pound sausage meat, browned and drained (if not using dried beef)
• 2 cups frozen hashbrowns, thawed
• 1 cup shredded cheese (optional, choose a gluten-free variety if necessary)
• Salt and pepper to taste
• Fresh herbs for garnish (such as parsley or chives), chopped (optional)

Instructions:

1. Prepare the Sausage and Hashbrown Mixture:

• In a large skillet over medium heat, cook the sausage until browned and fully cooked. Drain any excess fat.
• Add the thawed hashbrowns to the skillet with the sausage. Cook for an additional 5-7 minutes, or until the hashbrowns are lightly browned. Season with salt and pepper to taste. Set aside.

1. Make the Roux:

• In a medium saucepan, melt the butter over low heat. Whisk in the flour (or cornstarch for a gluten-free version) until smooth. Gradually stir in the warm milk, ensuring there are no lumps.
• Increase the heat to medium-high and bring the mixture to a boil, stirring constantly. Once thickened, reduce the heat to low.

1. Combine Ingredients:

• If using dried beef, add it to the roux along with a pinch of cayenne pepper. If substituting with the sausage and hashbrown mixture, add it to the saucepan now. Stir well to ensure the mixture is evenly combined. If using, sprinkle in the shredded cheese and allow it to melt into the mixture.

1. Assemble the Casserole:

• Preheat your oven to 350°F (175°C).
• Spoon the mixture into a greased baking dish. If using toast or biscuits, you can either layer them at the bottom of the dish before adding the sausage and hashbrown mix or serve the casserole over the toast/biscuits.

1. Bake:

• Bake the casserole for 20-25 minutes, or until the top is golden brown and the casserole is heated through.

1. Serving:

• Let the casserole cool slightly before serving. Garnish with fresh herbs if desired. Serve hot, with additional toast or biscuits on the side if you haven’t layered them in the casserole.

Notes:

• The casserole can be assembled the night before, covered, and refrigerated. Simply bake it the next morning, adding a few extra minutes to the cooking time if it’s going straight from the fridge to the oven.
• For a gluten-free version, ensure all ingredients, including sausage and cheese, are gluten-free. Use cornstarch instead of flour and serve with gluten-free bread or biscuits.