| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Viennese | Casseroles, Pork | 3 | Servings |
INGREDIENTS
| 1 | c | Bread crumbs |
| 1 | lb | Sausage meat |
| 3 | tb | Butter or margarine |
| 1/4 | ts | Curry powder |
| 1/2 | ts | Salt |
| 1/2 | ts | Pepper |
| 1 | sm | Onion, chopped |
| 1/2 | c | Grated Cheddar cheese |
| 1/2 | c | Flour |
| 1 | c | Milk |
| 1 | Egg, fork beaten |
INSTRUCTIONS
Sprinkle crumbs evenly over bottom of baking dish about 8 x 8 inches. Pat sausage meat on waxed paper to size of dish. Invert over crumbs and remove paper. Cover. Bake in 350 F oven for 30 minutes. Drain off as much fat as you can manage without disturbing meat. While meat is cooking, melt butter in medium size saucepan. Add curry, salt, pepper, onion and cheese. Stir until cheese is melted. Stir in flour. Add milk and beaten egg. Stir vigorously until thickened. It will be thick. Remove from heat. When ready, remove sausage meat from oven. Drain. Spread mixture evenly over the meat. Leave uncovered. Return to oven and bake at 400 F for 30 minutes until golden brown. Serves 3-4. Recipe can be doubled and baked in 9 x 13 inch pan. Source: Company's Coming: Casseroles By Jean Pare' From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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