Post by Granny Smith on Apr 13, 2008 16:31:35 GMT -5
Cody Cowgirl Casserole
contributed by riverwalk
Vegetable oil or nonstick
cooking spray
1 pound bulk sausage, browned and drained
½ pound bacon, cooked, drained and crumbled
12 ounces frozen hash brown
potatoes
1 medium green bell pepper, chopped
2 tablespoons chopped
green onions
2 cups shredded Cheddar
or Monterey Jack cheese, divided
1 cup reduced-fat Bisquick
3 cups 2% reduced-fat milk
½ teaspoon salt
4 eggs
Instructions
Oil a 13-by-9-inch glass baking dish or spray it with cooking spray.
Combine sausage, bacon, hash browns, bell pepper, green onions and 1 cup cheese in a large bowl. Spread in baking pan.
Whisk together Bisquick, milk, salt and eggs until well blended.
Pour over potato mixture. Sprinkle with remaining cheese.
Cover and refrigerate overnight (no longer than 24 hours).
The Next Day
Preheat oven to 375F. Remove dish from refrigerator.
Bake, uncovered, 30 to 35 minutes, until light golden brown around the edges. Let stand 10 minutes before serving.
contributed by riverwalk
Vegetable oil or nonstick
cooking spray
1 pound bulk sausage, browned and drained
½ pound bacon, cooked, drained and crumbled
12 ounces frozen hash brown
potatoes
1 medium green bell pepper, chopped
2 tablespoons chopped
green onions
2 cups shredded Cheddar
or Monterey Jack cheese, divided
1 cup reduced-fat Bisquick
3 cups 2% reduced-fat milk
½ teaspoon salt
4 eggs
Instructions
Oil a 13-by-9-inch glass baking dish or spray it with cooking spray.
Combine sausage, bacon, hash browns, bell pepper, green onions and 1 cup cheese in a large bowl. Spread in baking pan.
Whisk together Bisquick, milk, salt and eggs until well blended.
Pour over potato mixture. Sprinkle with remaining cheese.
Cover and refrigerate overnight (no longer than 24 hours).
The Next Day
Preheat oven to 375F. Remove dish from refrigerator.
Bake, uncovered, 30 to 35 minutes, until light golden brown around the edges. Let stand 10 minutes before serving.