With school years starting up across the High Plains, sometimes a warm breakfast is just what a family needs.
Make it the night before so it can warmed up quickly before the bus picks the kids up. This casserole starts small but can easily be doubled. Made with common staples, the ingredients can be picked up at the local grocery story and kept on hand for when time is short.
As the contributor says it is a good recipe to share with those going through major life events or to be frozen and kept on hand for when family pops in for a visit.
Grandma Ferrell’s Breakfast Casserole
From the Kitchen of: Sheila Ferrell – Farm Wife from Burlington, Oklahoma
Servings: 6
Total Time: 1 hour
This is a good dish to take to a new mom or grieving family. You can double it for a 9 X 13 dish and it freezes well.
Ingredients:
1 lb. bulk sausage
1 can cream of celery soup
3 eggs, slightly beaten
1 cup frozen shredded hash brown potatoes
2/3 cup milk
1 cup Velveeta cheese, cubed
Grated cheese
Breadcrumbs
Instructions:
Brown sausage and drain; combine with potatoes. Mix everything together except grated cheese and breadcrumbs. Pour into a greased 8 X 8 dish. Top with grated cheese and breadcrumbs. Bake for 35 to 40 minutes in a 350 degree F oven.
