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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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I love this casserole! Although it's called a supper dish, it works beautifully for breakfast, too. It freezes well and you can get a head start by using leftover rice. Ingredients:
1 cup corn flake crumbs |
1/2 cup butter, softened |
1 lb pork sausage |
1 cup cooked rice |
1/4 cup milk |
1 (10 1/2 ounce) can cream of mushroom soup |
3 eggs, slightly beaten |
1 1/2 cups cheddar cheese, shredded |
Directions:
1. Preheat oven to 350. Lightly grease a 9x9 casserole dish.
2. In a small bowl, combine crumbs and butter. Press half of mixture into bottom of dish.
3. Brown sausage in a skillet. Drain fat and layer over crumb crst. Spoon rice over sausage.
4. In small saucepan over medium heat, stir milk and soup until warm (not boiling!). Stir in egs and cheese and cook until cheese is melted. Pour into dish. Sprinkle remaining crumbs on top. Bake for 45 minutes.
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