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Philly Cheese Steak Casserole

I’ve made this twice already and it is delicious. The first time I made it, I did the following: I followed the advice of a few other reviewers and used 8 eggs instead of 6, and cooked the onion with the sausage. I also tossed in some diced green peppers and onions with the potatoes that I shredded, and I baked the crust separately. The second time I made it, I used frozen hash browns instead of shredding my own potatoes. I just tossed the frozen hash browns with diced peppers, onions, and melted butter, and baked at 375 for about 30 minutes. The frozen hash browns hold up much better than using grated potato hash browns, probably because frozen hash browns are thicker. The fresh grated hash browns were by no means bad, but the frozen hash browns had better taste and texture. Also, the second time I used ricotta cheese, and I gotta say, I liked the cottage cheese better. Again, the ricotta was not bad, but the casserole made with ricotta came out kind of spongy, if you will. The casserole made with the cottage cheese was more moist and, in my opinion, more flavorful. The cheese flavor of the ricotta was more subtle than the cottage cheese, and again, the ricotta gave the casserole a spongy (almost dry) texture. I also agree with the reviewer who used 4 cups of hash browns instead of 3. HOMEMADE SAUSAGE: 1LB GROUND BEEF, 2t GROUND GINGER, 2t GROUND SAGE, 3/4t SALT, 1/2t BLACK PEPPER, PINCH CAYENNE PEPPER.

Mouth watering, bowl scraping good! This recipe also makes a great dinner entree!

This was very good….we really enjoyed this for dinner!

After reading through some of the reviews, I made some minor changes. I baked the shredded potato “crust” while browning the sausage and stirring together the casserole ingred. I used onion powder, (family preference) added a small can of sliced mushrooms, used ricotta instead of cottage cheese, and used shredded Swiss cheese. YUMMY! Mine was done in 45 min (probably from pre-baking the potatoes) and the potatoes were great! I wish that I would have seasoned this up with at least salt and pepper (definitely will next time)…..I assumed since the recipe didn’t call for any, that the sausage and cheese would have enough seasoning. Will definately make again! Thanks for the recipe!


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