8 cups diced French or Italian bread, crust removed
2 cups (1/2 pound) grated Romano cheese
2 cups (1/2 pound) grated Gruyere cheese
2 1/4 cups whole milk
8 large eggs
2 tablespoons Dijon mustard
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon freshly grated nutmeg
Instructions
Spray a deep 13x9 inch casserole with vegetable oil cooking spray. Place the bread cubes in the bottom of the casserole pan. Melt the butter in a large frying pan. Add the onions and saute over medium-low heat until soft, about 5 minutes. Add the hash browns and break apart. Saute until soft, about 5 minutes. Spread the onions and hash browns evenly over the bread cubes.
Saute the smoked pork chops pieces (you can use the same pan you used for the hash browns). When the pork chops are warmed up, distribute them evenly over the hash brown mixture.
In a large mixing bowl combine the milk, eggs, salt, pepper, nutmeg, and mustard, whisking briskly to combine. Slowly pour over the pork chops and hash brown mixture and top with Romano cheese and then Gruyere cheese. Cover with plastic wrap and chill overnight or at least 8 hours.
Remove the casserole from the refrigerator 30 minutes before baking. Preheat the oven to 350 degrees F. Bake the casserole uncovered for 45 to 50 minutes until puffed and golden brown.
Originally Submitted
5/20/2010
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