companion blog to the e-book the 24/7 Low Carb Diner

Companion blog to the e-book
Available at http://www.247lowcarbdiner.com

Thursday, March 27, 2014

Three Cheese Hashbrown Casserole


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
4 eggs
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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14 comments:

Terry Turbak said...

I know you give net carbs, but I need a total carb content number. Can you include that please?

Anonymous said...

I have tied to use rutabagas but I could not peel them, it was like a rock. Is there a trick?

Anonymous said...

Ya gotta have a really sharp peeler. I get mine from Pampered Chef. The peeler you buy at the grocery store are junk. You can always peel using your preparing knife too.

Lisa Marshall said...

I just use my regular potato peeler and push away from me. No problem. Maybe you got an odd one.

Darlene said...

I couldn't find rutabagas in my grocery store, so I subbed daikon instead. It turned out delicious! This recipe would be great for brunch or a holiday breakfast. I plan to make it often.

Mimi said...

I can peel a rutabaga easily enough but how on earth do you shred it? Do you cook it partially first? They are so hard I'm envisioning cutting my hands if I use a grater and breaking blades if I use my blender. What do you do?

Lisa Marshall said...
This comment has been removed by the author.
Lisa Marshall said...

To shred my rutabagas, I just run chunks through my food processor. The ones I get are very much the firmness of a potato, so it is no problem.

Lynne said...

How many rutabagas do you need to get the 2 cups shredded?

Anonymous said...

Rutabaga's are easy to peel if you put them either in wax paper or put them in a plastic bag you get from grocery store and place in Microwave for at least 10-15 minutes on high. The peeling will come right off.

Anonymous said...

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Rebecca Breeding said...

One of the best dishes ever! I used chicken andouille in place of sausage. Never had rutabagas before and truthfully, we liked this better than hash browns!

Anonymous said...

What Is rutabagas? Never heard of it.

Rachel Horowitz said...

Rutabaga is a root vegetable, similar to a turnip. Some people know them as 'swedes'.