Egg & Sausage Casserole
|Pork sausage||1⁄2 Pound|
|Margarine/Butter||3 Tablespoon, divided|
|All purpose flour||2 Tablespoon|
|Black pepper||1⁄4 Teaspoon|
|Milk||1 1⁄4 Cup (20 tbs)|
|Frozen hash brown potatoes||2 Cup (32 tbs)|
|Eggs||4 , hard boiled and thinly sliced|
|Cornflake crumbs||1⁄2 Cup (8 tbs)|
|Sliced green onions||1⁄4 Cup (4 tbs)|
PREHEAT oven to 350°F.
Spray 2-quart oval casserole with nonstick cooking spray.
Crumble sausage into large skillet; brown over medium-high heat until no longer pink, stirring to separate sausage.
Drain sausage on paper towels.
Discard fat and wipe skillet with paper towel.
MELT 2 tablespoons margarine in same skillet over medium heat.
Stir in flour, salt and pepper until smooth.
Gradually stir in milk; cook and stir until thickened.
Add sausage, potatoes and eggs; stir to combine.
Pour into prepared dish.
Melt remaining 1 tablespoon margarine.
Combine cornflake crumbs and melted margarine in small bowl; sprinkle evenly over sausage mixture.
Bake, uncovered, 30 minutes or until hot and bubbly.
Sprinkle with onions.
Garnish, if desired.