| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Casseroles | 8 | Servings | |
INGREDIENTS
| 1 | lb | Pork sausage |
| 1 | Box croutons, seasoned; onion and garlic | |
| 4 | Eggs | |
| 2 3/4 | c | Milk; divided |
| 3/4 | ts | Dry mustard |
| 1/2 | ts | Salt |
| 1 | cn | Cream of mushroom soup |
| 2 | c | Hash brown potatoes; shredded |
| 1 | ts | Paprika; optional |
INSTRUCTIONS
Brown sausage in 10 inch skillet over medium-high heat, stirring frequently, about 5 minutes; drain sausage on paper towels. Spread croutons evenly over bottom of 9 x 13 ungreased baking dish. Sprinkle evenly over bottom of 9 x 13 ungreased baking dish. Sprinkle evenly with drained sausage and 1 - 1/2 cups of the cheese; set aside. In blender container or medium mixing bowl, blend or whip with wire whisk eggs, 2 - 1/4 cups of the milk, mustard and salt until well-combined. Pour over sausage mixture; cover with plastic wrap and refrigerate overnight. Remove pan from refrigerator; discard plastic wrap. In small bowl, whisk together soup and remaining 1/2 cup milk until smooth; pour over casserole. Sprinkle lightly with frozen hash browns. Top with remaining 1/2 cup cheese. Bake, covered with foil, at 350 for 1 hour. Uncover; bake 30 minutes more, or until center is set. Remove from oven and sprinkle with paprika, if desired. Let stand at least 5 minutes before cutting into serving pieces. Source: The Sunday Cook - Grace Howaniec Posted to EAT-L Digest 14 Sep 96 Date: Sun, 15 Sep 1996 17:10:57 -0500 From: "hassell@eecs.tulane.edu" <hassell@EECS.TULANE.EDU>
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