SAUSAGE AND POTATO BREAKFAST CASSEROLE
Wendy DeLora
ingredients
- 1 pound bulk breakfast sausage (can use “lite” sausage)
- 2 tablespoons all purpose flour
- 1 1/2 cups milk (do not use low-fat or nonfat)
- 1 1-pound package frozen shredded hash brown potatoes
- 4 green onions, finely chopped
- 1 1/4 cups grated sharp cheddar cheese
directions
- 1
Preheat oven to 350°F. Butter 8x8x2-inch glass baking dish.
- 2
Cook sausage in heavy large skillet over medium-high heat until brown, breaking into small pieces with back of spoon, about 5 minutes. Mix in flour, then milk. Cook until mixture thickens and comes to boil, stirring occasionally, about 5 minutes.
- 3
Arrange potatoes in prepared dish. Top with 1/3 of green onions, 1 cup cheese, 1/3 of green onions, sausage mixture and remaining 1/4 cup cheese. Bake casserole until potatoes are tender, about 45 minutes (30 min covered and 15 min un-covered. Sprinkle with remaining green onions and serve.
- 4
Bon Appétit
- 5
November 1997
- 6
Kim’s comments: I used low fat sausage in this recipe. I also doubled it. You could make a great variety by modifying the ground meats and type of cheeses that you use to make it a breakfast/brunch item or an evening dinner casserole. (Ground turkey and chopped ham with cheddar and mushrooms – Italian sausage with mozzarella)
Source: Kim De Lora
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