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Sausage, Hominy and Egg Brunch

SUBMITTED BY: Mary Ellen Andrews

"This casserole spotlights hominy, which is a basic ingredient in Southern cooking. It's especially nice to serve on cold winter days for a hearty brunch or supper."
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PREP TIME  15 Min
COOK TIME  30 Min
READY IN  45 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 1 pound bulk hot pork sausage
  • 6 hard-cooked eggs, sliced
  • 2 (15 ounce) cans yellow hominy, drained
  • 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
  • 1 cup sour cream
  • 1/4 teaspoon Worcestershire sauce
  • 1 cup shredded Cheddar cheese
  • 1 cup soft bread crumbs
  • 3 tablespoons butter, melted

DIRECTIONS

  1. In a skillet, cook sausage until no longer pink; drain. Spoon into a 2-1/2-qt. ungreased baking dish. Cover with layers of eggs and hominy. Combine soup, sour cream and Worcestershire sauce; spread over hominy. Sprinkle with cheese. Combine bread crumbs and butter; sprinkle over top. Bake, uncovered, at 325 degrees F for 30-35 minutes or until bubbly and golden brown.
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