BREAKFAST CASSEROLE

Breakfast Casserole from Kathy Perrins January 25, 2020

This is Sandy Hansen's recipe in the 6th Ward cookbook:

8 slices of bread
1 lb ground sausage (Jimmy Dean) (or link sausage)
8 eggs
1 1/2 c milk
1 can mushroom soup
4 chopped green onions (I never have any)
1/4 tsp. dry mustard
1/2 lb grated cheese

place bread in 9x13 inch pan on the bottom.  Brown sausage (cut in Pieces). Sprinkle on top of bread.  Place milk, eggs, soup and mustard in blender, blend. Sprinkle chopped green onion n top of bread and sausage.  Pour milk mixture over all.  Top with cheese.  Let stand overnight in fridge.  Bake at 350 degrees for 40 minutes.

Lasagna

1 lb. hamburger
¼ cup grated onions
1 tsp. salt
1 bottle of Prego
1-2 cups water
1 large can diced tomatoes (I use home-canned tomatoes)
Fill that same can used from above and fill with water and pour that in while you're at it!
Large Dashes of oregano, parsley, garlic powder, basil
Uncooked Lasagna noodles
2 cup cottage cheese
3 cup grated Mozzarella
3 cup grated cheddar
Parmesan Cheese

Brown hamburger and add the rest up to the spices. Let sauce simmer for 1 hour to blend flavors (It should be watery at the beginning because that softens the noodles in the oven). Layers in a 9x13 pan are: Sauce, noodles, sauce, cheese, noodles, sauce, cheese, noodles, sauce, cheese, For as deep as your pan is and you want to end with cheese on top! I usually can’t get more than two layers. As far as the cheeses go, just plop on some small spoonfuls of cottage cheese everywhere, then cover with grated cheese then sprinkle parmesan cheese. Bake for 1 hour at 350° (until bubbly).