| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Sausage | 1 | Servings | |
INGREDIENTS
| 1 | lb | Sausage links; cut into small pieces |
| 1 | pk | Frozen; (10 oz.) chopped broccoli |
| 1/4 | c | Shredded mild Cheddar cheese |
| 3 | tb | Chopped green pepper |
| 2 | tb | Grated onion |
| 3 | tb | Minced fresh parsley |
| 2 | tb | All-purpose flour |
| 3 | Hard-cooked eggs; sliced | |
| 1 | cn | Cream of mushroom soup; (10 oz.) undiluted |
| 1/3 | c | Milk |
| 1/2 | c | Dry bread crumbs |
| 3 | tb | Melted margarine hot cooked rice |
INSTRUCTIONS
Cook sausage until brown; drain. Cook broccoli; drain well. Place broccoli in a lightly greased 1 1/2 quart casse- role. Combine sausage, cheese, peppers, onions, parsley and flour in a medium bowl. Spoon half of sausage mixture over broccoli in casserole. Top sausage mixture with egg slices. Spoon remaining sausage over eggs. Combine soup and milk. Pour over casserole. Combine bread crumbs and butter. Sprin- kle over casserole. Bake at 375 degrees for 30 minutes. Serve over hot rice or with rice. Recipe by: diane@keyway.net Posted to recipelu-digest by "Diane Geary." <diane@keyway.net> on Feb 4, 1998
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