23 December, 2014
Christmas Morning Casserole
2 pounds bulk sausage
6 eggs, lightly beaten
2 ½ cups of milk
¾ teaspoon dry mustard
1 pound frozen hash brown potatoes
2 cups grated sharp cheddar cheese
1 can (10 ¾ ounces) condensed cream of mushroom soup
½ cup milk
Grease a 9″ x 13″ baking pan.
In a saucepan, brown sausage and crumble. Drain and set aside.
In a small bowl, blend the eggs, 2 ½ cups of milk and dry mustard.
Place hash browns in pan, add the cooked sausage and cheese. Do not stir. Pour the eggs mixture evenly over the top of the potatoes mixture. Cover and refrigerate overnight.
In the morning, Preheat oven to 300°
In a small bowl, blend the soup and ½ cup of milk; and pour evenly over the casserole top.
Bake for 1 ½ hours and serve warm from the oven.
If you do not have dry mustard on hand, substitute 2 ¼ teaspoons prepared mustard.