Sausage Casserole

This is a Christmas morning tradition in our house. We used to have it more often and it's what Jack would always pick for his birthday party meal. Now, it pretty much keeps to Christmas. We added the tater-tots to the original and that has made all the difference. It goes great with a fruit salad or just strawberries.

Sausage Casserole

6 eggs
2 cups milk
6 slices bread (white or Italian preferred) ripped into bite size pieces
1 tsp. salt
1 tsp. dry mustard
1 lb. sausage, cooked and crumbled
1 cup grated cheddar cheese (optional)
2-3 cups tater tots

Cook sausage according to directions. In a 9x13 baking dish (lightly sprayed or greased) spread bread evenly. Spread crumbled sausage evenly over bread. In medium bowl mix eggs and milk. Mix salt and dry mustard separately in a teaspoon or two of hot water to dissolve; add to milk mixture, stir. Pour evenly over bread and sausage. Sprinkle cheese over top (if using). Arrange tater tots over top. We pack our in!

Cover and refigerate overnight. We often skip this step because of precious refrigerator space and just make it right before baking. It turns out just fine; however, I would recommend keeping the tater-tots in the refrigerator overnight or thawing them a bit in the microwave before using.

Bake uncovered at 350 for 45 mins- 1 hour.

Cheesy Potato Casserole

I just made this last night for our annual Schoolyear Kickoff Cookout at church. I had never made it before but found it to be a keeper. In my haste to have it ready and still semi-warm when we got there, I forgot to add the onions. My friend Laura was actually happy about that and I have to admit, it was just as yummy without them. So, the choice is yours. I think this will be the only "cheesy potatoes" recipe I use from now on.

Cheesy Potato Casserole
2 pounds frozen hash brown potatoes (the little squares)
1 pint sour cream (light works fine)
10 3/4 ounces can cream of celery soup
10 3/4 ounces can cream of chicken soup
1/2 cup chopped onion (optional)
1/2 teaspoon salt, adjust to taste
1/2 teaspoon black pepper, adjust to taste
1/2 cup butter, melted and divided
3 cups cheddar cheese, grated (I just used shredded)
2 cups crushed corn flakes (2 cups after crushing;do not have to be finely crushed)

Preheat over to 350 degrees F.

In a large bowl, mix frozen hash browns, sour cream, soups, onion, seasonings, and cheddar cheese. Add 1/4 cup of melted butter to potato mixture. Spread into 9x13 prepared dish (i.e. cooking spray).

Combine corn flake crumbs and 1/4 cup of melted butter and spread over top of casserole.

Bake uncovered for 1 hour. Serve hot.