#3476 - Overnight Breakfast Sausage Casserole

(by Shirley McNevich)

1lb. pork sausage
4 cups torn bread pieces
2 cups shredded cheddar cheese
10 eggs
1 tsp. dry mustard
1/4 tsp. onion powder OR garlic powder
2 - 12oz. cans Carnation evaporated milk
salt and pepper to your taste

Remove the sausage casings, crumble the sausage and cook it in a skillet over medium heat until browned. Drain off any grease--set aside. Tear bread into bite sized pieces and place it into a measuring cup until you have 4 cups. Spread the bread pieces evenly into the bottom of a greased 9 x 13 glass baking dish. Sprinkle 1 cup of the shredded cheddar cheese over the bread pieces. In a bowl add evaporated milk, eggs, dry mustard and onion powder--beat with a whisk. Pour the egg mixture evenly over the bread pieces. Sprinkle the crumbled sausage all over the top. Cover with foil and refrigerate overnight. The next morning remove the foil, sprinkle the remaining 1 cup of shredded cheddar cheese over the top, replace the foil, put the whole thing in the oven and bake at 325 degrees for 30 minutes. After 30 minutes, remove the foil and bake 30 minutes longer or until golden brown. Salt and pepper the top of the casserole to your taste.

#2947 - Mashed Potato Filling/Stuffing

(by Shirley McNevich)

2 cups leftover mashed potatoes
5 beaten eggs
1/4 cup Parkay margarine
1 onion (finely chopped)
1/2 cup chopped fresh parsley
1 center rib (heart) of celery (including leaves) - chopped
3/4 tsp. salt
1/2 tsp. pepper
3 cups broken bread pieces

In a cast iron skillet over medium heat add Parkay--melt. Add chopped onions, chopped celery and chopped parsley--cook/stir until celery is tender. Remove from heat. In a large bowl add mashed potatoes and beaten eggs--mix with a fork. Add broken bread pieces, celery mixture, salt and pepper--mix with your hands. Spread the mixture into a greased long Pyrex dish--use a wooden spoon to smooth out the top of the filling. Bake at 375 degrees for 35-40 minutes or until lightly browned on top.