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2 pkgs. sausage
1 1/2 cups hash browns
1/4 cup fat-free evaporated milk
4 oz. cheddar cheese
1 tsp. dry mustard
1 can Cream of Celery soup
6 eggs
(Note: you can subsitute 1/2 cup of egg substitute for 2 of the eggs.
If you do, add 2 cups of hash browns. The hash browns can be either the frozen kind or made from scratch--it doesn't
make any difference. But you do need to cook them before you add them to the casserole)
One day ahead, brown sausage, drain and blot with paper
towels. Put drained sausage in a greased, 9"x13" pan. Layer hash browns and cheese on top. Whisk eggs,
(substitute if used), mustard, milk, soup. Pour over sausage, cover, refrigerate.
Bake uncovered at 350 degrees for 40-50 minutes.
Makes 10 servings.
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