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Return to January 12, 2010
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For Becky in MagTown Arkansas (Monday, January 11)
requesting the
Sausage/Egg casserole.
12 eggs
3 TBSP butter
1 pound sausage
1/3 cup chopped onions
2 ounces sliced mushrooms
Melt butter and scramble your eggs. In a different skillet,
cook your sausage until crumbly and brown. Removed sausage
from pan and sauté onions in drippings. Mix all of the
ingredients together and put in a 13" x 9" buttered baking
dish. Next, make your sauce.
Sauce:
2 TBSP. butter
2 1/2 TBSP flour
2 cups milk
1/4 tsp. salt
1/2 tsp. pepper
4 ounces American cheese, cut up
4 TBSP butter
1 cup fresh bread crumbs
Melt 2 TBSP butter in saucepan , and then add the flour.
Cook for a minute or two before adding the milk, seasoning
and cheese. Cook until thickened. Pour on top of the
casserole. Top the casserole with 4 TBSP butter cut in
pieces. Cover with fresh bread crumbs. At this point you can
put the casserole in the refrigerator and let it sit several
hours or overnight if you want to.
Preheat oven to 350 degrees and cook until the casserole
bubbles up real good ( about 40 minutes).
This is a traditional Christmas morning dish for my family.
We serve it with a hash brown casserole and fried apples
along with biscuits.
Linda in KY
http://www.nancyskitchen
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