Sausage, Cheese and Potato Breakfast Casserole
I haven’t been updating Whipped as often as I would like. At this time of year, plentiful fruits and vegetables along with fresh herbs call to me and I WISH I had my camera out more often and took the time to revel in the abundance with all of you. My excuse is that I have been sticking to my plan and have been making my ‘2009 Summer of Fun’ dreams come true. So, I have just been too busy!
The past weeks have included an outdoor classical concert, boating, fresh berries, reunions with old friends, new restaurants, human pyramids, dog parks, swimming, picnics, water parks, BBQs, late afternoon beers, a spectacular horse show and a few parties. Just yesterday I hosted a bunch of neighborhood families over for brunch.
This sausage casserole is one of my friend Steph‘s standby dishes. She hates eggs so breakfast casseroles and brunch menus are usually on her DON’T list. In this creamy flavorful dish, I promise you won’t miss eggs for a second. Though this photo doesn’t give you a good sense of what the casserole looks like, it gives you a great idea of what is ALWAYS left after the gathering.
Sausage, Cheese and Potato Breakfast Casserole
Bon Appetit, November 1997
1 pound bulk breakfast 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
Preheat oven to 350°F. Butter 8x8x2-inch glass baking dish. 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.
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. Sprinkle with remaining green onions and serve.
Note: I doubled the above recipe for 10 people.
ohmy..I LOVE to see empty crusted dishes. My imagination goes into over drive.. yumO!
Picture says it all. This sounds perfect for brunch!
I love the shot of the empty dish. It truly sounds delicious.
Ah, the power of suggestion….that empty dish is a killer! ;)
Dear Whipped,
It’s that time of year. I planted pattypan squash and am now realizing just how MUCH I will be graced with. Any recipes to share while I wait for Sneak Some Zucchini (or Pattypans) Onto Your Neighbor’s Porch night? (August 8.)
I just made this for breakfast today….THANK YOU!!!! so yummy
perde: thanks for share.
As I can see from the photo, what a PITY that nobody liked this! Sounds scrumptious.
I love this recipe. Its so simple but sooooo good!!
Made this today for my churches worship team. Everyone loved it. :) They said it was the best thing ever. :) Will make it for them again sometime. :) Thanks for sharing. There was nothing left at all when they were done with it. :)
i always look for healthy recipes on the internet. –
Our very own blog page
<,http://www.foodsupplementcenter.com/stevia-side-effects/
No clear about the hash browns. Do you leave them frozen or defrost them?
Oops! NOT clear…