Country Hash Browns And Egg Casserole

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 1 lb bulk lamb sausage
• 1 cup chopped onion
• 2 cups frozen hash brown potatoes, defrosted
• 8 large eggs, beaten
• 1 (1 7/8 ounce) package knorr leek soup mix
• 1/2 cup mayonnaise
• 3/4 cup milk
• 3 tablespoons all-purpose flour
• 1 cup grated sharp cheddar cheese

Recipe

• 1 preheat oven to 325°; coat a 13 x 9 inch baking dish with nonstick cooking spray.
• 2 in a 10-inch skillet over high heat, cook the sausage, breaking it into smaller pieces, until it loses its pink color.
• 3 drain off the fat; return to skillet and add in onion; cook, stirring, until it is softened, 4-5 minutes.
• 4 remove the pan from the heat and transfer the mixture to a large mixing bowl; add in the hash browns.
• 5 in another bowl, combine the eggs, soup mix, mayonnaise, milk, and flour.
• 6 fold the egg mixture into the sausage mixture and pour into the prepared dish.
• 7 sprinkle the top of the casserole with the cheese and bake 25 minutes, until the casserole is set.
• 8 let sit for 5 minutes before serving.