Holy breakfast casserole
So, um, there’s nothing healthy about this, there’s nothing nutritional, there’s not a good reason to make or eat this. The only reason is that it’s GOOOOD! So fire up the Vytorin — I bring you Breakfast Casserole.
Bon Appetit, November 1997
1 pound bulk breakfast sausage
2 tablespoons all purpose flour
1 1/2 cups milk (do not use low-fat or nonfat)
1 1-pound package frozen shredded hash brown potatoes
4 green onions, finely chopped (I don’t use these)
1 1/4 cups grated sharp cheddar cheese
Preheat oven to 350°F. Butter 8×8x2-inch glass baking dish. Cook sausage in heavy large skillet over medium-high heat until brown, breaking into small pieces with back of spoon, about 5 minutes. Mix in flour, then milk. Cook until mixture thickens and comes to boil, stirring occasionally, about 5 minutes.
Arrange potatoes in prepared dish. Top with 1/3 of green onions, 1 cup cheese, 1/3 of green onions, sausage mixture and remaining 1/4 cup cheese.
Bake casserole until potatoes are tender, about 45 minutes. Sprinkle with remaining green onions and serve.
