This is such a yummy breakfast casserole. Everyone who tries it loves it! The sausage cooked in the rich creamy sauce is reminiscent of good ole’ Southern biscuits and gravy. The first time I tried this casserole was while on vacation in Oregon with my brother-in-law, Manuel, his wife, JoAnn, and their two beautiful daughters.
Every other year, our family drives up from California, their family drives down from Washington, and we all meet in the middle in Oregon to spend a week together biking, swimming, hiking, canoeing, horseback riding, and generally communing with the great outdoors. We always have such a blast on our trips. The kids never want to go home.
Of course meals are always a fun affair. About a month before we leave, my sister-in-law and I call each other up and plan the menu for breakfast, lunch and dinner for each day that we’re going to be on vacation. Once there, we generally help each other with all the cooking, but some meals my sister and brother-in-law make themselves, and some Old Goat and I make ourselves. This dish is one that they made. My SIL found the recipe on Epicurious. It was a huge hit that first breakfast we had it and it has quickly grown to become a family favorite. I make it all the time now, though I’ve adapted the ingredients to fit our large family, and changed the procedure to simplify things up a bit.
SAUSAGE-POTATO BREAKFAST CASSEROLE
- 2 lbs. bulk breakfast sausage
- 4 tbsp. all-purpose flour
- 3 cups whole milk
- 1 pkg. (2 lbs.) frozen diced hash brown potatoes
- 4 green onions, chopped
- 3 cups grated sharp cheddar cheese
- 1 green onion, finely sliced, for garnish (optional)
- Preheat oven to 350ºF.
- Brown sausage in large skillet, breaking up into small pieces.
- Mix in flour, then milk, and cook until mixture thickens.
- Spread frozen potatoes on bottom of a 9×13″ rectangular pyrex glass baking dish.
- Top with sausage mixture, then green onions, and finally cheese.
- Bake until potatoes are tender, about 45 minutes.
- Remove from oven and sprinkle with additional chopped green onions, if desired.
- Serve hot.
NOTE: This recipe can easily be halved for a smaller crowd. Just bake in an 8×8-inch square baking dish.
[Adapted from epicurious.com]
Pinky's Pantry 
