Tuesday, September 20, 2011

Menu 9/19 - 9/25/2011

9/19 - Mon - Pizza
9/20 - Tue - Ravioli Bake
9/21 - Wed - Chinese Take-out
9/22 - Thu - Mixed Bean Chili and Corn Bread
9/23 - Fri - Buffalo Wings, Carrot and Celery Sticks
9/24 - Sat - Sausage, hashed brown bake with broccoli **
9/25 - Sun - Roast Chicken, home fried potatoes, asparagus

Hash Brown and Egg Casserole
Servings: 6

1 (2 pound) package frozen hash brown potatoes, thawed
1 pound pork sausage
1 1/2 cups frozen chopped broccoli
1 small onion, diced
4 eggs
1 can evaporated skim milk
1/2 teaspoon nutmeg
1 clove garlic, minced
salt and ground black pepper to taste (because the sausage and cheese are salty, I only add pepper)
12 ounces shredded cheddar cheese


1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish. Place the hash brown potatoes in the bottom of the baking dish.

2. Heat a skillet over medium heat and cook and stir the sausage and onion until the sausage is crumbly, evenly browned, and no longer pink; drain. Meanwhile, whisk together the eggs, milk, onion powder, garlic powder, salt, and pepper, and pour over the potatoes. Layer with half the Cheddar cheese, the broccoli, the sausage mixture, and the remaining Cheddar cheese. Cover with aluminum foil.

3. Bake in the preheated oven for 1 hour. Remove cover; return casserole to the oven and bake until a knife inserted into the center comes out clean, about 10 minutes. Let stand for 5 minutes before serving.

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