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Brunch Casserole


Yield

Makes 4 to 6 servings

Ingredients

1 pound mild bulk pork sausage
3 cups frozen hash brown potatoes, thawed
1 cup frozen, thawed diced green bell pepper or 1 large green pepper, diced
1 can (11 ounces) nacho cheese soup
1/4 cup milk
1 cup (4 ounces) shredded Cheddar cheese

Preparation

  1. Preheat oven to 350°F.
  2. Brown sausage in large skillet, breaking up with a spoon; drain. Combine potatoes, bell pepper and 2/3 of soup. Spoon into greased 11X7-inch casserole. Layer sausage over potato mixture. Stir together remaining soup and milk. Spoon over sausage. Sprinkle with cheese.
  3. Bake for 20 minutes or until cheese is melted and sauce is slightly bubbly.

Note

For vegetarian casserole substitute tofu crumbles.

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