Ingredients
-
1
-
2
-
1 1/2
-
1
-
4
-
1 1/4
-
-
-
-
-
-
-
-
-
Directions
Sausage and Potato Breakfast Casserole, This is a super easy and delicious brunch dish I found it on Epicurious com I made it this weekend and doubled it I also used cubed hash browns instead of shredded and did not use a glass pan I think I would add to the cooking time by 5-10 minutes to accomodate these changes I also omitted the green onion and suggest using O’Brien potatoes as a variation Everyone loved this I reheated leftovers the next day and added eggs which was another tasty concoction , This was easy and good I added 1 tsp seasoned salt , 1tsp cumin, 1/2 tsp cayenne and 1/4 onion (instead of the green onions , As stated, this is super easy We make this often, especially during the holidays when we have guests Put it together the night before and throw it in the oven the next morning Serve with scrambled eggs From Bon Appetit, November 1997
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Steps
|
1
Done
|
Preheat Oven to 350*. |
|
2
Done
|
Butter a 8x8 Glass Pan. |
|
3
Done
|
Cook Sausage Until Browned, Breaking Up Into Small Pieces. |
|
4
Done
|
Add Flour to Sausage, Then Milk. |
|
5
Done
|
Stir Until Mixture Comes to a Boil and Thickens, About 5 Min. |
|
6
Done
|
Arrange Potatoes in Prepared Dish (no Need to Thaw). |
|
7
Done
|
Top With 1/3 of Onions, 1 C. |
|
8
Done
|
of Cheese, 1/3 of Onions, Sausage Mixture and Remaining 1/4 of Cheese. |
|
9
Done
|
Bake Uncovered Until Potatoes Are Tender, About 45 Min. |
|
10
Done
|
Sprinkle With Remaining Onions and Serve. |
