SAUSAGE AND POTATO CASSEROLE
YOU NEED:
LARGE BOWL TO MIX ALL THE INGREDIENTS
9 BY 13 INCH CASSEROLE DISH OR BAKING DISH
PREHEAT OVEN TO 350*F
TIME TO BAKE: 50 MINUTES
INGREDIENTS:
1 LB PORK SAUSAGE MEAT, BROWNED
1 28-30 OZ BAG FROZEN SHREDDED HASH BROWNS, DEFROSTED, OR TATER TOTS, DEFROSTED.
1 SMALL ONION, CHOCPPED, OR 1/2 TEASPOON ONION POWDER, AS PREFERRED
6 LARGE EGGS
1/2 CUP MILK
8 OZ SOUR CREAM
8 OZ FRENCH ONION DIP
SEASONINGS: 1/4 TEASPOONS EACH SALT, BLACK PEPPER, AND PAPRIKA
1/2 TEASPOON DRY MUSTARD
8 OZ SHREDDED CHEDDAR CHEESE
THAW YOUR HASH BROWNS IN THE FRIDGE THE NIGHT BEFORE BAKING.
BROWN YOUR SAUSAGE THE NIGHT BEFORE.
IN A VERY LARGE BOWL ADD YOUR EGGS, MILK, ALL THE SEASONINGS, SOUR CREAM AND FRENCH ONION DIP. WISK ALL TOGETHER TIL SMOOTH.
ADD THE COOKED SAUSAGE AND ONION. STIR TOGETHER.
ADD THE HASH BROWNS AND CHEESE. STIR EVERYTHING TOGETHER.
SPRAY YOUR CASSEROLE DISH. I LINE MINE WITH ALUMINUM FOIL FIRST THEN USE A COOKING SPRAY. EASIER TO CLEAN UP LATER.
POUR THE WHOLE BOWL OF INGREDIENTS INTO THE DISH AND GENTLY SMOOTH OUT.
BAKE AT 350*F FOR 50 MINUTES OR UNTIL BUBBLING ALONG THE EDGES.
LET IT COOL ABOUT 5-10 MINUTES BEFORE SERVING.MY FAMILY ENJOYED THIS. IT CALLED FOR SECONDS. SAME WITH A COUPLE OF MY NEIGHBORS. ITS GOOD FOR BREAKFAST OR LUNCH.
ON A PERSONAL NOTE: I PREFER USING TATER TOTS, WHICH SEEM TO HAVE MORE FLAVOR AND SUBSTANCE, AND ONION POWDER.
ON ANOTHER NOTE, I WORKED ON MY VICTORIAN LADIES. I GOT THEM BORDERED, THEN LAYERED AND PINNED READY FOR MACHINE QUILTING.
LADIES TO DATE
THAT'S IT FROM MY LITTLE CORNER OF THE WORLD. STAY SAFE AND HAPPY.
















