Egg Sausage Casserole
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Egg & Sausage Casserole
YIELD Makes 6 servings
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INGREDIENTS
| 1/2 | pound pork sausage |
| 3 | tablespoons margarine or butter, divided |
| 2 | tablespoons all-purpose flour |
| 1/4 | teaspoon salt |
| 1/4 | teaspoon black pepper |
| 1‑1/4 | cups milk |
| 2 | cups frozen hash brown potatoes |
| 4 | eggs, hard-boiled and sliced |
| 1/2 | cup cornflake crumbs |
| 1/4 | cup sliced green onions |
PREPARATION:
- Preheat oven to 350°F. Spray 2-quart oval baking dish with nonstick cooking spray.
- Crumble sausage into large skillet; brown over medium-high heat, stirring to separate meat. Drain sausage on paper towels. Discard fat. Wipe skillet with paper towel.
- Melt 2 tablespoons margarine in same skillet over medium heat. Stir in flour, salt and pepper until smooth. Gradually stir in milk; cook and stir until thickened. Add sausage, potatoes and eggs; stir until blended. Spoon into prepared dish.
- Melt remaining 1 tablespoon margarine. Combine cornflake crumbs and melted margarine in small bowl; sprinkle evenly over casserole.
- Bake, uncovered, 30 minutes or until hot and bubbly. Sprinkle onions over top.
This recipe appears in:
Casseroles & Dishes
NUTRITIONAL INFORMATION:
| Sodium | 600 mg |
| Protein | 14 g |
| Fiber | 1 g |
| Carbohydrate | 27 g |
| Cholesterol | 167 mg |
| Total Fat | 23 g |
| Calories | 371 |
DIETARY EXCHANGE:
| Fat | 4 |
| Meat | 1 |
| Starch | 2 |
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