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Ingredientes
- 1 lb. bulk pork sausage
- 1 - 6 oz box (3 cups) onion and garlic croutons or onion and sage stuffing mix
- 2 cups shredded sharp cheddar cheese (divided)
- 4 eggs
- 2 3/4 cups milk (divided)
- 3/4 tsp dry mustard
- 1/2 tsp salt
- 1 can (10 1/2 oz) cream of mushroom soup
- 2 cups frozen shredded hash brown potatoes
- 1 tsp paprika
Direcciones
- Brown sausage in a 10 inch skillet over medium high heat, stirring frequently, about 5 minutes.
- Drain sausage on paper towels.
- Spread croutons over the bottom of a 13x9x2 inch ungreased baking dish.
- Sprinkle evenly with sausage and 1 1/2 cups cheese; set aside.
- In a medium bowl blend eggs, 2 1/4 cups of the milk, mustard and salt.
- Pour over sausage and cheese.
- Cover with plastic wrap.
- Refrigerate overnight.
- Heat oven to 350F.
- Remove pan from refrigerator; discard plastic wrap.
- In a small bowl, mix soup and 1/2 cup milk.
- Pour over casserole.
- Sprinkle with frozen hash browns.
- Top with remaining 1/2 cup cheese.
- Bake, covered with foil, for 1 hour.
- Uncover; bake 30 minutes more until center is set.
- Remove from oven and sprinkle with paprika.
- Let stand at least 5 minutes before cutting into serving pieces.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 188g | |
| Recipe makes 12 servings | |
| Calories 296 | |
| Calories from Fat 190 | 64% |
| Total Fat 21.28g | 27% |
| Saturated Fat 9.21g | 37% |
| Trans Fat 0.08g | |
| Cholesterol 115mg | 38% |
| Sodium 671mg | 28% |
| Potassium 332mg | 9% |
| Total Carbs 10.89g | 3% |
| Dietary Fiber 0.6g | 2% |
| Sugars 3.54g | 2% |
| Protein 15.21g | 24% |
