Breakfast Casserole II

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 20mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • 454 12
    g ground pork breakfast sausage
  • 12
  • 10 34
    ounces canned condensed cream of mushroom soup
  • 10 34
    ounces canned evaporated milk
  • 4 12
    ounces canned sliced mushrooms, drained
  • 896
    g frozen potato slices
  • 55
    g shredded cheddar cheese
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DIRECTIONS

  • Place sausage in a skillet over medium-high heat, and cook until evenly brown. Drain, and set aside.
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  • In a large bowl, beat together the eggs, condensed cream of mushroom soup, and milk.
  • Stir in the sausage and mushrooms, and pour into the prepared baking dish.
  • Mix in the frozen potato rounds.
  • Bake in preheated oven for 45 to 50 minutes. Sprinkle with cheese, and bake an additional 10 minutes, or until cheese is melted.
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