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Brunch Casserole
Yield: Makes 4 to 6 servings
Ingredients:
1pound mild bulk pork sausage
3cups frozen hash brown potatoes, thawed
1cup frozen, thawed diced green bell pepper or 1 large green pepper, diced
1can (11 ounces) nacho cheese soup
1/4cup milk
1cup (4 ounces) shredded Cheddar cheese
Preparation:
1.Preheat oven to 350°F.2.Brown sausage in large skillet, breaking up with a spoon; drain. Combine potatoes, bell pepper and 2/3 of soup. Spoon into greased 11X7-inch casserole. Layer sausage over potato mixture. Stir together remaining soup and milk. Spoon over sausage. Sprinkle with cheese.3.Bake for 20 minutes or until cheese is melted and sauce is slightly bubbly.
Note:
For vegetarian casserole substitute tofu crumbles.
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