Brunch Casserole
the Editors of Publications International, Ltd.
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
- Preheat oven to 350°F.
- 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.
- 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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