Brunch Casserole

20m
Prep Time
50m
Cook Time
1h 10m
Ready In

Recipe: #11905

January 17, 2014



"I found this recipe on the Betty Crocker web site, although it's called a brunch casserole I actually made it on a Sunday to serve for a Monday dinner"

Original is 8 servings

Nutritional

  • Serving Size: 1 (370.4 g)
  • Calories 521.9
  • Total Fat - 36.4 g
  • Saturated Fat - 14.2 g
  • Cholesterol - 228.2 mg
  • Sodium - 1273 mg
  • Total Carbohydrate - 21.2 g
  • Dietary Fiber - 2.7 g
  • Sugars - 8.1 g
  • Protein - 27.2 g
  • Calcium - 404.8 mg
  • Iron - 2.4 mg
  • Vitamin C - 51.8 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Spray 3-quart casserole dish with cooking spray.

Step 2

In 4-quart bowl, cover potatoes with 10 cups boiling water. Let stand 3 minutes. Drain well; return potatoes to bowl.

Step 3

In 12-inch skillet, cook sausage over medium heat 5 minutes. Add bell peppers; cook 4 minutes, stirring frequently, until sausage is no longer pink and peppers are tender. Drain. Add sausage mixture to potatoes in bowl; stir in onions and 1/2 cup of each of the cheeses. Spread in baking dish.

Step 4

In medium bowl, beat milk, salt, pepper and eggs until blended. Pour over sausage-potato mixture; sprinkle with remaining 1/2 cup of each cheese. Cover; refrigerate 8 hours or overnight.

Step 5

Heat oven to 375°F.

Step 6

Uncover baking dish. Bake 50 minutes or until light golden brown and cheese is melted. Let stand 10 minutes before serving.

Tips


No special items needed.

0 Reviews

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