THE GLUTEN-FREE GANG
 
BASICS CLASS
CALENDAR OF EVENTS
PHOTO GALLERY
GF FAMILY FUN DAY
GOLF BENEFIT
LINKS
LOCAL RESOURCES
REGIONAL SUPPORT
RECIPES-MAIN
RESTAURANTS
 

SAUSAGE AND POTATO CASSEROLE

by Carol Keith adapted from the Dispatch - 2006 Conference Cookbook

Ingredients:

1 Package (28 ounces) frozen O'Brien potatoes
1 pound bulk pork sausage (Jennie-O Breakfast Lovers Turkey Sausage)
2 cups grated sharp cheddar cheese
8 Large Eggs (or use 1/2 Egg beaters)
2 Cups milk (or use skim milk)
1 Tbsp Dijon Mustard
Dash of Tabasco sauce
1 tsp salt
1/4 tsp freshly ground black pepper

Directions:

Cook the potatoes according to package directions being sure to season with salt and pepper. Cool.

Sauté sausage until cooked through, crumbling as it cooks. drain. Stir in potatoes. Stir in 1 1/2 cups of cheese.

Butter 13" x 9" inch baking dish. Spoon sausage mixture into pan. Whisk eggs, milk, mustard, Tabasco sauce salt and pepper.
Pour over sausage mixture.

Sprinkle with remaining 1/2 cup cheese.

Cover and refrigerate overnight.

Preheat oven to 375 degrees.

Bake casserole uncovered until puffed slightly and set, about 45-50  minutes

 

 

BAKED GOODS BREAKFASTS DESSERTS MAIN DISHES SIDES SUBSTITUTIONS BACK TO RECIPES

   

The Gluten Intolerance Group of Central Ohio
The Gluten-Free Gang
                                                                                              
             An LKDesign Co. project    ©2013
P.O. Box 91091, Columbus, OH 43209