#7

7. We love breakfast casseroles! Yummy! I decided to post two of our favorites. Happy baking!

Hashbrown Casserole

Ingredients:
1 package (32oz.) of shredded frozen Ore-Ida hashbrowns (I dump these in a large bowl and microwave them about 7-8 minutes...it makes it easier to mix and cooks faster)
1 8 oz. container of sour cream
1 can Cream of Chicken soup
1/2 small onion chopped
Salt/Pepper
1 stick of butter (melted)
1 8 oz. bag of shredded sharp cheddar cheese

Directions:
1. Preheat oven to 350 degrees.
2. Chop onion.
3. Microwave hashbrowns for 7-8 minutes in a large bowl.
4. Melt butter.
5. In large bowl, mix hashbrowns, sour cream, Cream of Chicken soup, onion, salt, pepper, butter, and 1/2 the bag of cheese...mix well.
6. Spray a 9x13 casserole dish with cooking spray.
7. Pour hashbrown mixture into casserole dish.
8. Sprinkle remaining 1/2 bag of cheese on top.
9. Bake at 350 degrees for 45 minutes to 1 hour.


Sausage and Cheese Crescent Squares

Ingredients:
1 lb. sausage (I use Jimmy Dean Mild Sausage)
1 8 oz. package of Cream Cheese
1 8 oz. package of shredded sharp cheddar cheese
2 8 oz. cans of refrigerated Pillsbury cresent rolls

Directions:
1. Preheat oven to 375 degrees.
2. Brown sausage and drain.
3. Spray cooking spray on 9x13 casserole dish.
4. Unroll one can of crescent rolls and place it in the bottom of the casserole dish.
5. Mix sausage and cream cheese together in a bowl.
6. Place sausage/cream cheese mixture on top of crescent roll layer in dish.
7. Sprinkle 1 8 oz. bag of shredded sharp cheddar cheese on top of mixture.
8. Unroll second can of crescent rolls and place it on the top of the cheese.
9. Bake at 375 degrees for 11-13 minutes.
10. Let cool 15 min. and cut into squares to serve.