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Ingredients
- 8 hash-brown squares
- 2 C shredded cheddar
- 1 1/4 lb ground pork sausage
- 4 eggs
- 1 can cream mushroom soup
- 2 1/2 C milk
- 3/4 tsp dry mustard
- salt and pepper
- 1 small can mushrooms
Details
Preparation
Step 1
Lay hash-browns on bottom of 9"x13" pan. Top with cheese. Brown sausage; drain, spread over cheese. Beat eggs, milk and seasoning. Pour over sausage. Cover with foil; refrigerate overnight. Before baking dilute can cream mushroom soup with 1/2 C milk, pour over casserole. Cover with more cheese and bake for 1 1/2 hours.
Note:
bacon- crumbled, ham- dices, onion, green peppers, can all be used with this casserole
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