Sunshine Casserole

Serves: 8
Total Calories: 327


1 (20-ounce) package frozen hash brown potato
1/2 pound sausage links, cooked and cut into 1/2-inch slices
1 1/2 cups shredded Monterey Jack or Cheddar cheese
6 eggs
4 cups milk
4 tablespoons finely chopped onions
2 teaspoons Dijon style mustard
2 medium tomatoes, sliced (for garnish)


Grease a 9x13-inch baking pan. Cook hash browns according to package directions. Spread them in a single layer in the prepared pan. Spread sausage and cheese evenly over the potatoes.

Combine the eggs, milk, onion, and mustard in a large bowl; pour the mixture over the top. Sprinkle with paprika. Cover and refrigerate for at least one hour or overnight.

When ready to cook, heat oven to 325°. Bake the casserole, uncovered, for about one hour or until a knife inserted in the center comes out clean. Let stand for 10–15 minutes before serving. Garnish with tomato slices and serve.

Nutritional Facts:

Serves: 8
Total Calories: 327
Calories from Fat: 159

This Sunshine Casserole recipe is from the Recipe Hall of Fame One Dish Wonders Cookbook. Download this Cookbook today.

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