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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Cody Cowgirl Casserole Recipe

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This recipe for Cody Cowgirl Casserole is from Research Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Vegetable oil or nonstick cooking spray
1 pound bulk sausage, browned and drained
½ pound bacon, cooked, drained and crumbled
12 ounces frozen hash brown potatoes, thawed
1 medium green bell pepper, chopped
1 medium onion, diced fine
3 cups shredded Cheddar or Monterrey Jack cheese, divided
1 cup Bisquick
3 cups 2% reduced-fat milk
Black pepper to taste
½ teaspoon salt
6 eggs, beaten
Directions:
Directions:
Oil a 13-by-9-inch glass baking dish or spray it with cooking spray.
Combine sausage, bacon, hash browns, bell pepper, onions and 1 ½ cup cheese in a large bowl. Spread in baking pan.
Whisk together Bisquick, milk, salt and eggs until well blended. Pour over potato mixture. Sprinkle with remaining 1 ½ cup cheese. Cover and refrigerate overnight (no longer than 24 hours).

The Next Day
Preheat oven to 375o F. Remove dish from refrigerator.
Bake, uncovered, 40 to 45 minutes, until light golden brown around the edges. Let stand 10 minutes before serving. Serves 12.
Personal Notes:
Personal Notes:
This is the breakfast casserole I bring for birthdays in Post-Award.

 

 

 

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