| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Meats |
|
Casserole |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Frozen hash browns; browned according to directions |
| 1 |
|
Dozen eggs; scrambled (cooked moist and soft; seasoned with salt; pepper, milk and onion) |
| 1 |
lb |
Pork sausage; fried, drained and crumbled |
| 1/2 |
cn |
Cream of mushroom soup |
| 1 |
cn |
Mushrooms (stems and pieces); drained |
| 3/4 |
lb |
Old cheddar cheese; grated |
| 3/4 |
lb |
Bacon; fried crispy and crumbled |
INSTRUCTIONS
From: Pat Belanger <cookie@CWCONNECT.CA>
Date: Sun, 18 Aug 1996 20:24:04 -0700
After all ingredients are prepared, assemble in layers in following order
in a 9" x 13" baking dish: hash browns, eggs, sausage, soup, mushrooms,
cheese, bacon. Cover with foil and refrigerate from 1 hour for up to 2
days. Bake at 350 degrees for 45-60 minutes until cheese melts and
casserole is heated through. It can be frozen before baking - just increase
cooking time and check to make sure it's heated through. Serves 8-10.
EAT-L Digest 17 August 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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