Sausage Casserole Ii Recipes

Steps:

• Cut the bread into 1-inch cubes and spread in the bottom of a greased 9- by 13- by 2- inch casserole dish.
• In a medium skillet, brown the sausage over medium heat until fully cooked and no longer pink. Remove the sausage with a slotted spoon to drain the fat. Spread the cooked sausage over the bread and top with the cheese. Then stir together the, half-and-half, dry mustard, salt and eggs. Pour this mixture over the cheese. Cover the casserole with aluminum foil and refrigerate for 8 hours or overnight.
• The next day, preheat the oven to 350 degrees F.
• Bake the covered casserole until set and slightly golden, about 50 minutes. Remove from the oven and allow the casserole to set for 15 minutes before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place potato slices in the bottom of a lightly greased 9x13 inch baking dish. Add onion slices, corn with liquids and tomatoes with liquids. Top with sausage slices and season with salt and pepper to taste. Bake in the preheated oven for about 1 hour or until pork is cooked through.

Steps:

• Place sausage in a skillet over medium-high heat, and cook until evenly brown. Drain, and set aside.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• In a large bowl, beat together the eggs, condensed cream of mushroom soup, and milk. Stir in the sausage and mushrooms, and pour into the prepared baking dish. Mix in the frozen potato rounds.
• Bake in preheated oven for 45 to 50 minutes. Sprinkle with cheese, and bake an additional 10 minutes, or until cheese is melted.

Steps:

• Slice the sausage and partially cook to eliminate fat, drain.
• Cut the potato in half and boil, drain, and slice.
• Slice onion thinly and dry fry to soften and eliminate the "bite" that often accompanies fresh onion.
• Place sausage rounds in a baking dish.
• Place a layer of sliced potatoes over the sausage.
• Add the onion rings over the potatoes.
• Continue to layer.
• Pour undiluted soup or tomato sauce over this mixture.
• Cover and bake at 350°F for twenty minutes, remove cover and let brown.

Steps:

• The amounts of the ingredients required will depend on the size of casserole you want to make.
• Brown sausages.
• Lightly butter casserole dish.
• Peel potatoes and carrots and slice.
• In casserole dish put layer of potatoes, carrots and a bit of chopped onion.
• I use a fair bit of onion as I am an onion fan.
• Sprinkle with salt and pepper.
• Sprinkle a few peas on top and a few spoonfuls of uncooked rice.
• Put some sauages on top.
• Repeat procedure to desired quantity.
• Put a little water in fry pan where sausages were browned and heat for a few minutes scraping the drippings from the pan and pour over casserole.
• Pour tomato juice over the casserole and bake in 350° oven.
• Bake small casserole for 1 1/2 hours or 2 hours for a larger casserole.
• Check after an hour of cooking as there should be some liquid remaining.

Steps:

• Preheat oven to 350°F.
• Cook your Perogies according to instructions.
• Usually about 5 minutes in salted boiling water.
• Chop your onion, slice the mushrooms, slice the carrots& cut any other veggies into bite size pieces.
• Lightly grease a 9"x9" baking dish.
• Place the sausage& veggies in the dish.
• Place perogies on top, mix the hot sauce with the soup, spoon over the top making sure that each perogy is covered.
• Lightly cover with foil.
• Bake for 45 minutes, remove foil, top with cheese reurn to oven uncovered for a further 15 minutes or until the cheese has melted.
• Serve.

Steps:

• Place sausage in a skillet over medium-high heat, and cook until evenly brown. Drain, and set aside.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• In a large bowl, beat together the eggs, condensed cream of mushroom soup, and milk.
• Stir in the sausage and mushrooms, and pour into the prepared baking dish.
• Mix in the frozen potato rounds.
• Bake in preheated oven for 45 to 50 minutes. Sprinkle with cheese, and bake an additional 10 minutes, or until cheese is melted.

Steps:

• Spray muffin pan with pam. Brown and drain sausage. Place 1 or 2 tablespoon sausage in muffin tins. Top with 2 tablespoon cheese (more or less to taste). Pour beaten eggs in each tin. Bake 350 for 10 to 12 minutes. Until eggs are done.

Steps:

• Cook noodles according to package directions; drain. In a large skillet, cook sausage over medium heat until no longer pink; drain., In a Dutch oven, combine the soup, sour cream and blue cheese; cook and stir over medium heat until cheese is melted. Stir in the noodles, sausage, mushrooms, pimientos and green pepper., Transfer to 2 greased 3-qt. baking dishes. Toss bread crumbs and butter; sprinkle over top. Bake, uncovered, at 350° for 30-35 minutes or until edges are bubbly.

Steps:

• Cut sausages in half lengthwise; place in a greased 1-1/2-qt. baking dish. In a medium saucepan, saute mushrooms and onion in butter until lightly browned. Stir in cream, mustard and garlic powder; bring to a boil. Cook and stir until slightly thickened. Pour over sausages; top with cheese. Bake, uncovered, at 450° for 15-20 minutes or until cheese is melted. Garnish with tomato slices.