kelamram Profile - (180935949)

cook's profile


Home Town: Yorba Linda, California, USA
Living In: Phoenix, Arizona, USA
Member Since: Dec. 2013
Cooking Level: Beginning
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Healthy, Dessert, Kids, Quick & Easy
Recipe Box 2 recipes
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About this Cook
homemaker who doesn't know how to be a homemaker
My favorite things to cook
cereal, mac and cheese, quesadillas, grilled cheese, PB&J
My cooking triumphs
anything that takes more than 10 minutes to make
Recipe Reviews 1 review
Sausage Casserole
Twas a success!! I've combined a few of the reviews together: Preheat oven to 375. Add butter to pan (9X13) and let the oven melt the butter and brown it. Pull pan out add 4 cups of frozen shredded potatoes and put in oven for 40 minutes. While that's cooking I cook the sausage with diced onion, diced bell pepper and diced mushrooms. I strain all of that and get the juices out and let it cool off just a bit. While that's cooling I beat 8 JUMBO eggs and mix in the shredded cheese and cottage cheese. Sometimes I'll add another smaller egg to make it a little more "wet". By the time all this is done, I take the shredded potatoes out, mix the sausage/veggies into the eggs/cheese and pour the mixture over the potatoes. I then put it back in the oven for additional 30 minutes. Love it! It pairs nicely with a French Toast Casserole (make it the night before) 5 eggs lightly beaten 1 1/2 C. Milk 1 C. 1/2 and 1/2 1 t. vanilla 8 slices french bread cut into cubes 1/2 C. butter, softened 1 C. Light Brown Sugar 2 T. syrup 1 C. chopped pecans. In a large bowl, whisk eggs, milk, cream and vanilla. Put bread cubes in lightly greased pan ( 9x 13 or 2 qt casserole) and pour liquid over it. Cover and refrigerate overnight. In morning preheat oven to 350. In small bowl combine butter sugar, syrup and pecans. Spoon over bread cubes. Bake in preheated oven until golden - about 40 minutes. Let stand 5 minutes before serving.)

2 users found this review helpful
Reviewed On: Dec. 25, 2013

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