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Souper Sausage/Hashbrown Casserole

Source of Recipe


Lee's Kitchen






List of Ingredients



• 2 lb bulk pork sausage
  
• 1 large onion, diced
  
• 2 large green peppers, diced OR 8 oz can Anaheim chili peppers, drained
  
• 8 oz sliced mushrooms
  
• 3 Tbl butter
  
• 1/4 cup brandy
  
• 30 oz bag frozen hashbrowns, shredded style, thawed
  
• 2 cans, 10 3/4 oz, cream of chicken soup
  
• 16 oz sour cream
  
• 4 cups grated sharp Cheddar cheese, divided
  
• Salt & pepper to taste
  
• A few shakes of Tobasco sauce (optional) OR 1/2 tsp dried sage (optional)
  
• 4 large eggs, slightly beaten
  
• 2 cups milk
  
• 1 cup Bisquick
  






Instructions



1. Brown sausage & onion and green peppers (if used) in large skillet. Drain grease.
   
   
2. Saute sliced mushrooms in 3 Tbl butter. Add brandy & flame.* Let flames go out on their own.
   
   
3. Mix drained sausage mixture, mushrooms, soup, sour cream, hash browns and 2 cups of the shredded cheese, Tobasco or sage (if used)in a very large bowl.
   
   
4. Pour mixture into a buttered roasting pan or lasagna-sized pan.
   
   
5. Mix eggs, milk and Bisquick until well blended. Pour over sausage/hashbrown mixture. Top with remaining cheese.
   
   
6. Bake in pre-heated 350 degree oven for 45 minutes or until casserole is hot through and top is puffy and somewhat browned.
   
   
7. * Please be very careful when flaming mushrooms. Do not have any fans, ceiling or exhaust, turned on while flaming mushrooms.
   
   






Final Comments


Serves 10 to 12