Cast Iron Pan Cookery: Potato-Sausage Breakfast Casserole
Print recipeIngredients
- 2lb ground breakfast sausage
- 2 Cups diced mushrooms
- 1 minced onion
- 3 Tablespoons flour
- 2 Cups milk
- 2lb thickly grated potatoes ((or diced as cubes))
- 2 Cups cheese ((swiss or cheddar or half and half))
Directions
| Step 1 | |
| Saute the first three items slowly, and caramelize the onions and brown veggie bits and don't overcook the sausage. Drain if really greasy (or if someone healthy is watching). | |
| Step 2 | |
| Add the flour and stir, coating the pan and scraping and stirring, cook another minute to create a pasty roux. | |
| Step 3 | |
| Add milk in a slow steady stream and stir mixture. Simmer until it thickens. | |
| Step 4 | |
| Add potatoes and mix together | |
| Step 5 | |
| Add 1 C cheese and stir mixture | |
| Step 6 | |
| Top with remainder of cheese, cover with foil or lid and cook at 350 degrees for an hour. | |
| Step 7 | |
| Remove lid or foil and cook another 30 minutes or until golden brown and potatoes tender. | |
