Don't let the name fool you. There are no potatoes here, but you just may think I'm lying. Rather than potato shreds, here we have grated rutabaga. This is so delicious. It really does take like a carby casserole. It keeps well too. You can freeze the leftovers or eat it several times a week like we did this time.
This is a recipe which will be in the upcoming April issue of the 24/7 Low Carb Diner News. This month, we are focusing on bacon, ham, sausage and all those pork products we love. This recipe just happens to also have bacon and sausage. It is a real family pleaser. Go ahead and double it if you want! Or triple it and turn it into a Multiply Meal.
Three Cheese Hashbrown Casserole
6 slices bacon
1/4 lb bulk pork sausage
2 cups shredded rutabaga
1 cup shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
3/4 cup ricotta cheese
Bake or pan fry bacon. Drain and crumble. Brown the sausage in a small skillet. While those are cooking, place shredded rutabaga in a microwavable bowl with 2 tbsp water. Cook on high power in the microwave for 2 minutes. Drain and cool.
In a large bowl, beat eggs. Stir in the crumbled bacon, browned sausage, all the cheeses and the shredded rutabaga.
Coat an 8 inch square casserole dish with bacon grease. Pour in the casserole mixture and smooth the top with a spatula.
Bake for 45 minutes at 350 degrees. Let cool 10 minutes before cutting into 6 servings.
Recipe can be doubled or tripled.
Serves 6 472 calories 6 net carbs
This casserole is great for anytime of day. In fact, it could have been featured in the March issue of the Diner News. That one has lots of recipes to replace potatoes. But this one does have that yummy bacon and sausage that makes everyone smile. You can still order the March issue. The April issue will come out on April 1st. If you want to order, just head over to the Diner page: http://www.247lowcarbdiner.com/html/newsletter.html
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