Scrambled Egg Casserole
|Country sausage||1 Pound (Tennessee Pride)|
|Whole milk||1⁄2 Cup (8 tbs)|
|Tabasco pepper sauce||1 Dash|
|Worcestershire sauce||1 Teaspoon|
|Canned cream of mushroom soup||21 1⁄2 Ounce (2 Cans, 10 3/4 Ounces Each)|
|Grated cheese||1 Cup (16 tbs)|
Cook Tenessee Pride Country Sausage in skillet until it loses its pink color; stir to break up sausage; drain off fat and set sausage aside.
Mix eggs with milk, salt, Tabasco sauce, and Worcestershire sauce in butter until eggs reach desired consistency.
Mix egg mixture with sausage and undiluted soup and pour into buttered 13x9-inch baking dish.
Cover with grated cheese.
Place in 300 F oven and heat until cheese melts and casserole is heated thoroughly.