Sausage and Potato Breakfast Casserole

Ingredients

Serves 6 servings

1 lb sausage (bulk breakfast) 2 tbsps all purpose flour 1 12 cups milk (nonfat) 1 lb potatoes (frozen shredded hash brown)

4 green onions (finely chopped) 1 14

1	Preheat oven to 350°F. Butter 8x8x2-inch glass baking dish. Cook sausage in heavy large skillet over medium-high heat until brown, breaking into small pieces with back of spoon, about 5 minutes. Mix in flour, then milk. Cook until mixture thickens and comes to boil, stirring occasionally, about 5 minutes.
2	Arrange potatoes in prepared dish. Top with 1/3 of green onions, 1 cup cheese, 1/3 of green onions, sausage mixture and remaining 1/4 cup cheese.
3	Bake casserole until potatoes are tender, about 45 minutes. Sprinkle with remaining green onions and serve.

Special Potato Salad

Boil:
6 - 8 medium red or new potatoes (cut in wedges not too small)

Fry and crumble:
4 - 8 slices bacon (or use real bacon bits)

Mix together and pour over warm potatoes:
¼ C. salad oil (½ C.)*
2 T. lemon juice (fresh is best) (¼ C.)*
1 ½ t. salt (or less)
1 T. Worcestershire Sauce
1/8 t. pepper (¼ t.)*
*(amount in original recipe)

Stir in:
¼ C. grated Parmesan cheese
½ C. onion chopped (can use green)
¼ C. fresh parsley (or less) (can use dry)

On the top add:
2 hard cooked eggs (cut in wedges)
crumbled bacon
sliced radishes, green onion, and/or tomato wedges for garnish

Serve immediately.