Recipe 359 - Tex-Mex Hashbrown Casserole

Both kids returned from camping today, it is a cold and rainy day! A perfect day to get back in jammies, throw on a movie and have a yummy casserole for dinner :)

We are running very low on groceries these day, so when I came across this recipe that looked very tasty and we had everything I knew it was meant to be.

I had meant to add spinach to this to up the veggie content and totally forgot. Next time I will have to do that :) The only change I made was to use veggie sausage (we really like the Tofurkey brand) and to add some beans to up the protein level. I used Epicure seasoning enchilada mix. It is a natural mix that is low in sodium but very tasty.

This was pure comfort food!!! The potatoes were really tasty, and the beans and sauce on top of them was so so good. I was seriously impressed with how good this one was. I will be making it again for sure!! The Dragon even tried it, but he said he only liked the cheese part (and considering he doesn't like beans or potatoes that is saying alot)

Tex-Mex Hash Brown Casserole
from http://www.myrecipes.com/recipe/tex-mex-hash-brown-casserole-50400000119693/

• 4 tsp canola oil, divided
• 4 oz soy sausage
• 3 garlic cloves, minced
• 1 cup enchilada sauce
• 1/3 cup grated white onion
• 1/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1.5 lbs Yukon gold or baking potatoes, peeled and shredded 
• 1 lbs frozen hash brown potatoes
• 1 large egg, lightly beaten 
• 1 cup (4 ounces) shredded sharp cheddar cheese 
• 14 ounces refried beans

1. Preheat oven to 450°.

2. Heat a 10-inch cast-iron skillet over medium-high heat. Add 1 teaspoon canola oil to pan, and swirl to coat. Add sausage to pan; sauté for 3 minutes, stirring to crumble. Add garlic, and sauté for 30 seconds. Remove sausage mixture from pan. Combine the sausage mixture and enchilada sauce.

3. Add remaining 3 teaspoons oil to pan; swirl to coat. Combine grated onion, salt, pepper, potato, and egg; toss. Add potato mixture to pan, pressing gently; cook for 10 minutes (do not stir). Add beans. Spread enchilada sauce mixture evenly over potato mixture; sprinkle evenly with cheese. Bake at 450° for 20 minutes. Remove from oven; let stand for 10 minutes. Cut into 6 wedges.

Servings: 6