Thursday, March 10, 2011
I had prepped some loose sausage over the weekend thinking to make a hearty breakfast for my family sometime but never really got around to doing it. So rather than leaving it in the fridge for an indefinite time, you know till it's no longer fresh, I decided to make this last evening for our supper. It never ceases to amaze me what a growing boy can eat! and we have 3 of them. I made a 9 X 13 pan of this casserole with a whole bag of hash browns, 1 dozen eggs w/1 cup of milk*, 1 lb. of sausage and cheese sauce. When all was said and done one serving remained!
* Instead of the milk you can add a half can of cream of chicken soup and 1½ teaspoons lemon juice. The lemon juice is to keep the eggs from turning green and the soup is to keep the eggs fluffy and it adds a wonderful flavor!
Prepare everything individually and layer in a greased baking dish. Pour cheese sauce over the top and garnish as desired. If you prepare it ahead of time it only needs to be baked to heat through.
For the cheese Sauce:
2 Tablespoon butter
2 Tablespoon all purpose flour
1 cup milk
1 cup shredded velveeta cheese
Salt, to taste
Pepper, to taste
Tabasca sauce, to taste
Melt butter. Add flour and stir till there are no lumps. Add milk and stir till smooth. Then slowly add the cheese stirring until each addition is melted. Season to your taste.
I am not a fan of the breakfast casseroles with all the soggy bread so this is always a welcome alternative. The kids loved it!
This Week's Cravings