Sunday, January 1, 2012
Brunch for A Bunch Casserole
1 lb. bulk pork sausage, cooked & drained.
3 cup chopped cooked ham.
1 pkg. frozen potatoes O'Brien(thawed).
1 cup chopped celery.
4 tbsp. buuter, melted.
8 hard cooked eggs, sliced.
2 cans cream of mushroom soup, undiluted.
1 cup mayonnaise.
1 cup(4oz) grated cheddar cheese.
3 tbsp lemon juice.
1 1/2 cup soft bread crumbs.
1. Grease a 9 x 13 inch casserole (spray with Pam ). Combine fisrt 5 ingredients, toss lightly.
Pour into casserole and pat down lightly. Arrange hard cooked eggs evenly on top.
2. Combine soup, mayonnaise, cheese and lemon juice. Spoon on top of eggs. Sprinkle on
bread crumbs. Bake in preheat 350 degree oven for 35-45 minutes until heated through and
crumbs are lightly browned.