Wednesday, December 30, 2009

Breakfast casserole

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I always struggle with breakfast, because my husband quickly gets sick of cereal and eggs. This recipe is a-freaking-mazing. I can't take credit for it, though. My friend, Amanda, gave me this recipe, and to this day, I tell her that this casserole made me fall in love with her.

In a totally platonic, we-can-paint-our-toenails-together, let's-watch-a-chick-flick kind of way.

I've said too much. Let's just get to it, shall we?

Ingredients:
  • 1 roll of pork sausage
  • 1 bag of frozen hashbrowns
  • 8 eggs, stirred
  • 1 cup of velveeta
  • 1 can cream of celery soup
  • 3/4 cup of evaporated milk
Directions:
  • First, cook and drain the roll of sausage.
  • Throw the sausage into a big (and I mean BIG) bowl
  • Add the bag of hashbrowns. Yes, the whole bag. Remember, we have no shame. More potatoes, more love.
  • Mix 'em up.
  • Add the eggs. I've never whisked them before I put them in, but that probably wouldn't be a bad idea. I like to be effortless. Just like my casseroles
  • Add the cream of celery soup and the condensed milk.
  • Now mix it together. Trust me, you will want to use some type of mixer. I don't know what type of whisk thingies that are on it, but they're the kind you want to use. Am I making any sense? Let's try this again. When I got my hand mixer, there were two different types of extensions to put on the hand mixer. One was a normal whisk kind, and the other was the one pictured above. It's a little more heavy duty. Anyway, use that one if you have it. It's rougher and tougher. Yes, this is Velveeta. No, it's not low fat. Please don't look up nutrition information. It's not worth it.
  •  Add a cup to the bowl with all the other ingredients (which about half the normal sized block). Make sure it's softened (aka, don't refrigerate it beforehand).
  • Throw it in a baking dish.
  • Now, this is where the scientific part comes in. I've got it down to a science how long to cook this thing. But then again, your oven might be more of an arts and crafts kind of oven. Kidding.
  • Throw it in the oven at 375 for about an hour, then take it down to about 250 for an hour and a half, then down to 200 for about 30 minutes. I know, it's complicated. The problem is, after cooking it at 375 for an hour, it'll start to get dark on top, but the inside will still be liquidy. We take it down gradually to make sure that the inside is cooked. And like I always say, every oven is different. I know people who only take two hours to make this. The trick is just to take the heat down gradually. You'll know when it's ready by two things:
    • You can shift it side to side, and it doesn't do the Truffle Shuffle. If you don't know what that is, watch the Goonies.
    • You put a knife through the middle and it comes back clean. If it's all wet, the insides aren't cooked. TRUST ME, it's worth the extra time in the oven! Just be patient. If you don't have time to spend 3 hours cooking in the morning, cook it the night before and then put it in the oven at 200 for 30 minutes the morning of.


It never lasts long. This is great stuff. When I make it, we eat it for every meal. So make it, and trust me, this is great.

Love you all!

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