Spaghetti Squash And Egg Casserole Hash Brown Casserole Recipes

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CHEESY HASH BROWN SPAGHETTI SQUASH



Cheesy Hash Brown Spaghetti Squash image

This is not your average spaghetti squash recipe, friends! My hash brown version will blow your mind! You've got to make this Cheesy Hash Brown Spaghetti Squash!

Provided by Jenn

Categories     Breakfast

Number Of Ingredients 8

1 medium Spaghetti Squash
1 T Butter
2 tsp Extra Virgin Olive Oil
1 large Shallot, minced
2 cloves Garlic, minced
1 cup Sour Cream
1 cup Shredded Cheddar Cheese, divided
Salt, Pepper, Red Pepper Flakes (optional)

Steps:

  • Wash and cut your spaghetti squash in half lengthwise. Remove the seeds with a spoon.
  • Place it in your microwave, cut side up, and cook for 10-12 minutes...until softened. Or bake at 425 degrees, cut side up, for 45-50 minutes
  • Remove and let cool for about 10 minutes.
  • Once the squash has cooled enough to handle, scrape the insides into a large bowl.
  • If you weren't using your oven, preheat it to 400 degrees.
  • In a cast iron skillet, add butter and olive oil then add shallots. Cook over medium heat until beginning to soften, about 3 minutes. Add garlic and saute for about 30 seconds.
  • To the skillet, add squash, sour cream, and half the cheese. Season with salt & pepper. Mix to combine everything and beginning to heat through.
  • Remove from heat, cover with the rest of the cheese and then place into the oven.
  • Bake until bubbly; about 15-18 minutes.
  • Carefully remove from oven and then season with red pepper flakes if using.
  • Allow to set for about 5 minutes, then serve!

Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat

HASH BROWN AND EGG CASSEROLE



Hash Brown and Egg Casserole image

This is my family's recipe that has been handed down through the years. We've always used the maple flavored pork sausage but any kind is good. This casserole is a nice and cozy breakfast or brunch meal that everyone will enjoy. It's got the perfect taste with lots of cheese. Yum! Be sure to use a baking dish that is deep enough to cover with aluminum foil.

Provided by MELISSAKOVACS07

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 1h40m

Yield 6

Number Of Ingredients 9

1 (2 pound) package frozen hash brown potatoes, thawed
1 pound pork sausage
1 small onion, diced
5 eggs
½ cup milk
½ teaspoon onion powder
⅛ teaspoon garlic powder
salt and ground black pepper to taste
12 ounces shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish. Place the hash brown potatoes in the bottom of the baking dish.
  • Heat a skillet over medium heat and cook and stir the sausage and onion until the sausage is crumbly, evenly browned, and no longer pink; drain. Meanwhile, whisk together the eggs, milk, onion powder, garlic powder, salt, and pepper, and pour over the potatoes. Layer with half the Cheddar cheese, the sausage mixture, and the remaining Cheddar cheese. Cover with aluminum foil.
  • Bake in the preheated oven for 1 hour. Remove cover; return casserole to the oven and bake until a knife inserted into the center comes out clean, about 10 minutes. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 616.3 calories, Carbohydrate 30.4 g, Cholesterol 259.5 mg, Fat 48.9 g, Fiber 2.4 g, Protein 33.5 g, SaturatedFat 22.8 g, Sodium 1141.7 mg, Sugar 2.2 g

SPAGHETTI SQUASH CASSEROLE



Spaghetti Squash Casserole image

Spaghetti squash, like zucchini, can take over a garden. This is an excellent way to put that abundance to good use. I got the original recipe at a cooking class, and I've made it many times since. It's unique and tasty. -Mina Dick, Boissevain, Manitoba

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 8 servings.

Number Of Ingredients 12

1 small spaghetti squash (1-1/2 to 2 pounds)
1/2 cup water
1 pound ground beef
1/2 cup chopped onion
1/2 cup chopped sweet red pepper
1 garlic clove, minced
1 cup canned diced tomatoes
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup shredded mozzarella or cheddar cheese
1 tablespoon chopped fresh parsley

Steps:

  • Cut squash in half lengthwise; scoop out seeds. Place with cut side down in a baking dish; add water. Cover and bake at 375° for 20-30 minutes or until it is easily pierced with a fork. When cool enough to handle, scoop out squash, separating the strands with a fork. In a skillet, cook beef, onion, red pepper and garlic until meat is browned and the vegetables are tender. Drain; add tomatoes, oregano, salt, pepper and squash. Cook and stir for 1-2 minutes or until liquid is absorbed. Transfer to an ungreased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 25 minutes. Sprinkle with the cheese and parsley; let stand a few minutes.

Nutrition Facts : Calories 160 calories, Fat 9g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 226mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 2g fiber), Protein 14g protein.

HASH BROWN BREAKFAST CASSEROLE



Hash Brown Breakfast Casserole image

This savory, scrumptious hash brown breakfast casserole uses an egg substitute for lower fat and cholesterol. Serve with fresh fruit for a morning meal that'll keep your family going strong until lunch! -Cindy Schneider, Sarasota, Florida

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 6

4 cups frozen shredded hash brown potatoes, thawed
1-1/2 cups egg substitute
1 cup finely chopped cooked chicken breast
1/2 teaspoon garlic powder
1/2 teaspoon pepper
3/4 cup shredded reduced-fat cheddar cheese

Steps:

  • Preheat oven to 350°. In a large bowl, combine hash browns, egg substitute, chicken, garlic powder and pepper. Transfer to a greased 8-in. square baking dish; sprinkle with cheese., Bake, uncovered, until a knife inserted in the center comes out clean, 40-45 minutes. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 223 calories, Fat 6g fat (3g saturated fat), Cholesterol 42mg cholesterol, Sodium 353mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges

SPAGHETTI SQUASH AND EGG CASSEROLE (HASH BROWN CASSEROLE)



Spaghetti Squash and Egg Casserole (Hash Brown Casserole) image

Make and share this Spaghetti Squash and Egg Casserole (Hash Brown Casserole) recipe from Food.com.

Provided by cle0369

Categories     Breakfast

Time 1h19m

Yield 6 serving(s)

Number Of Ingredients 8

10 ounces spaghetti squash, cooked
3 large eggs
6 ounces evaporated milk
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/2 cup diced onion
1/2 cup green pepper
1 cup colby or 1 cup cheddar cheese

Steps:

  • 1. Preheat oven t 350. Grease 9 x 9 inch baking dish.
  • 2. Combine cheese, eggs, evaporated milk, salt and pepper in large bowl.
  • 3. Add squash, onion, and green pepper; mix well.
  • 4. Bake 60-65 min or until set.

Nutrition Facts : Calories 170.8, Fat 10.9, SaturatedFat 6, Cholesterol 119.1, Sodium 382.1, Carbohydrate 8.7, Fiber 0.5, Sugar 1.1, Protein 10.1

SPAGHETTI SQUASH HASH BROWN CASSEROLE



Spaghetti Squash Hash Brown Casserole image

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Provided by Zelda1996

Categories     Breakfast

Time 50m

Yield 1

Number Of Ingredients 7

1 medium spaghetti squash
2 tablespoons Butter
1/2 small onion pureed
1/8 teaspoon red pepper flakes or powdered
1/2 teaspoon Dried thyme
1/2 cup Sour cream
1 cup Cheddar cheese divided

Steps:

  • Cut the spaghetti squash in half and remove the seeds. Place in a covered dish with a ¼ inch of water and microwave for 10 -12 minutes. In a medium sized skillet over medium heat, add the butter, onions, red pepper and thyme and cook until the onions are slightly brown in color. Salt and pepper to taste. Using a fork, scrape the insides of the squash and transfer to a small bowl. Combine the squash, onions, sour cream and half the cheese together and mix well. Transfer the mixture to a buttered baking dish and top with remaining cheese. Place into a 375º for 15 - 20 minutes until golden brown on top.

Nutrition Facts : Calories 1520 calories, Fat 152.930835014385 g, Carbohydrate 5.97955125209985 g, Cholesterol 427.690000037914 mg, Fiber 0.351887507975101 g, Protein 35.8266987515093 g, SaturatedFat 96.1311426333899 g, ServingSize 1 1 Serving (350g), Sodium 1543.84025005833 mg, Sugar 5.62766374412475 g, TransFat 10.7201705016879 g

EGG AND HASH BROWN CASSEROLE



Egg and Hash Brown Casserole image

This is a wonderful breakfast casserole that will feed many. We have it every year for Christmas brunch. The family will not allow me to make anything else. I pair it with my French Toast Strata and everyone is full and happy. It's also very easy to increase the portion by putting it into a 9x13 dish and just adding extra ingredients.

Provided by ddelisle

Categories     Breakfast and Brunch     Potatoes

Time 1h20m

Yield 8

Number Of Ingredients 13

1 (20 ounce) package frozen O'Brien hashbrown potatoes, thawed
⅓ cup vegetable oil
1 (12 ounce) package bulk pork breakfast sausage
6 eggs, beaten
1 cup sliced fresh mushrooms
¾ cup shredded pepperjack cheese
¾ cup shredded Swiss cheese
½ cup milk
1 tablespoon chopped fresh parsley
1 teaspoon garlic salt
¼ teaspoon ground black pepper
4 thin slices tomato
1 ½ teaspoons chopped fresh parsley

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Toss the potatoes with the vegetable oil in a bowl until potatoes are well coated. Press the potatoes into a 10-inch pie pan to create a crust.
  • Bake potatoes in the preheated oven until golden brown, about 30 minutes. Remove pan from oven, and reduce heat to 350 degrees F (175 degrees C).
  • While the potatoes are baking, heat a large skillet over medium-high heat and stir in the sausage. Cook and stir until the sausage is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Combine the sausage with the eggs, mushrooms, pepperjack cheese, Swiss cheese, milk, 1 tablespoon parsley, garlic salt, and black pepper in a large bowl. Pour the egg mixture into the prepared potato crust.
  • Bake in the oven until eggs are set, about 25 minutes. Arrange the tomato slices over the eggs and sprinkle the remaining 1 1/2 teaspoon parsley on top. Return to the oven and continue baking until the tomatoes soften, about 5 minutes more.

Nutrition Facts : Calories 386.1 calories, Carbohydrate 15.1 g, Cholesterol 170.5 mg, Fat 28.7 g, Fiber 0.1 g, Protein 17.3 g, SaturatedFat 9.6 g, Sodium 771.5 mg, Sugar 1.3 g

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