TATER TOT CASSEROLE

 Hello friends.  I know its been ages since I posted.  I have not been sewing lately.  Not really in the mood.  But I have been trying many new casseroles which I think you may like to try also.

TATER TOT CASSEROLE

9 BY 13 CASSEROLE DISH   PREHEATED 350* FOR 45-55 MINS.

INGREDIENTS:

1 LB SAUSAGE

32-OZ BAG FROZEN TATER TOTS

8 OZ SHREDDED SHARP CHEDDAR CHEESE

8 LARGE EGGS

1 CUP MILK

SPICES: 1/4 teaspoon SALT, BLACK PEPPER

1 teaspoon ONION POWDER, DRY MUSTARD

1/2 teaspoon OREGANO

PREPARATION:

IN SKILLET: BROWN SAUSAGE.  SET ASIDE.

IN LARGE BOWL:

ADD BAG OF FROZEN TATER TOTS

ADD COOKED SAUSAGE MEAT AND HALF THE CHEDDAR CHEESE.  MIX TOGETHER.

IN ANOTHER BOWL:  ADD EGGS, MILK, AND ALL THE SPICES.  WHISK TOGETHER WELL.

SPRAY 9 BY 13 BAKING DISH.  ADD THE BOWL OF TOTS, SAUSAGE WITH HALF THE CHEESE MIXTURE.

OVER THIS POUR THE EGG MIXTURE EVENLY ACROSS.

TOP WITH THE OTHER HALF OF THE CHEDDAR CHEESE.

BAKE IN 350* PREHEATED OVEN FOR 45-55 MINS. TIL ITS BUBBLING AROUND THE EDGES AND EGGS ARE SET.

LET IT SIT 10 MINUTES BEFORE SERVING.

THIS HAS BEEN A FAVORITE NOW FOR SEVERAL MONTHS WITH MY FAMILY AND ALSO MY NEIGHBORS.  EVERYONE LOVES IT.

THE SAUSAGE YOU USE MAKES A DIFFERENCE.  I LIKE A BIT OF SPICE SO I LIKE THE JIMMY DEAN REGULAR SAUSAGE SINCE ITS SPICY ENOUGH WITHOUT BEING TOO HOT.  SOMETIMES I USE JIMMY DEAN'S SAGE OR MAPLE SAUSAGE WHEN SHARING WITH A FEW WHO DO NOT LIKE ANY SPICYNESS AT ALL. 

IF YOU REALLY LIKE CHEESE, YOU COULD SPRINKLE THE TOP LAYER WITH MORE THAN THE 4 OZ OF CHEESE YOU HAVE LEFT.  

ENJOY MY FRIENDS.  ITS REALLY EASY AND TASTY