Don’t you just love a casserole? Use one pan, throw in a whole bunch of yummy ingredients and slide it in the oven. Easy, right? Who likes to have breakfast for dinner? So, I see I’m not alone. So the next time you serve breakfast for dinner (I’m thinking tonight), try one of these yummy casseroles.
It’s Not Just for Breakfast Anymore
While you are putting this together, preheat your oven to 375 degrees and spray a 9×13 baking dish with cooking spray. Brown and crumble 1 pound of sage-flavored breakfast sausage in a large skillet, drain the grease and set aside. In your 9×13 baking dish combine 3 cups of drained and pressed shredded potatoes, and ¼ cup of melted butter. Cover the bottom and sides with this mixture.
In a separate bowl mix the sausage, 12 ounces of shredded mild Cheddar cheese, ½ cup of shredded onion, a 16 ounce container of small curd cottage cheese and 6 jumbo eggs, then pour over potatoes and bake for 1 hour and cool for five minutes before serving. This makes 12 servings and takes 1 ¾ hours from prep to table.
Trish Yearwood’s Breakfast Sausage Casserole
Grease a 9×13 baking dish with butter; then cut ½ of a loaf of sliced white bread into 1inch cubes and use them to line the bottom of the casserole dish. Brown, crumble, and drain 1 pound of fresh bulk pork sausage with sage and layer on top of the bread cubes. Top the sausage with 10 ounces of grated sharp Cheddar. In a separate bowl combine 2 cups of half-and-half, 1 tsp of dry mustard, 1 tsp of salt, and 5 lightly beaten large eggs. Place the baking dish in the refrigerator overnight covered with aluminum foil.
When ready to cook, preheat the oven to 350 degrees and bake for 45 to 50 minutes. The casserole should be slightly brown and firm to the touch. Let it cool for about 15 minutes before serving. Refrigerate eight hours and cook for one.
Potato Sausage Casserole
Set your oven to 350 degrees. While the oven is coming to temperature, brown and drain 1 pound of pork sausage and set aside. Then add 1 10 ¾ ounce can of undiluted condensed cream of mushroom soup, ¾ cup of milk, ½ cup of chopped onion, ½ tsp of salt and ¼ teaspoon of pepper. Using a 2-quart glass baking dish alternately layer 1 ½ cups of sliced peeled potatoes, pour in ½ of the soup mixture and top with ½ of the browned sausage. Then repeat layers.
Cover the pan with aluminum foil and bake for 1 hour. Check to see it potatoes are tender, if not return to the oven and bake 5 minutes more. Remove the foil and sprinkle with 2 cups (8 ounces) of shredded cheddar cheese and bake an additional 2 minutes or until the cheese is melted. This feeds six and takes about 1 ¼ hours including prep time.
Breakfast food really tastes great any time of the day and making it into a casserole is even better for mixing lots of great flavors in one great dish. Don’t be afraid to serve for any meal and the leftovers taste great cold, too. Hey, don’t knock until you’ve tried it.
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