"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Egg Casserole Recipe

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This recipe for Egg Casserole, by , is from The Sharp Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barbara Clark
Added: Sunday, September 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 pound sausage, browned
10 eggs
1 cup milk
1 can cream of mushroom soup
3/4 cup Minute Rice (uncooked)
1 (12 oz) carton cottage cheese
American cheese slices
salt and pepper to taste
2 Tbsp onion, chopped (optional)

Directions:
Directions:
Combine soup, rice, cottage cheese, milk, eggs, onion, salt and pepper. Layer sausage, egg mixture, and American cheese in 9x13 pan. Bake at 350 for 30-45 minutes until slightly browned on top.

Number Of Servings:
Number Of Servings:
9 to 12 servings
Personal Notes:
Personal Notes:
This is a traditional dish served Christmas morning along with a frozen fruit cup and Grandma Clark's homemade Danish ring. I make this casserole the night before, and let it bake while we enjoy our Christmas morning present exchange.

 

 

 

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