Cheese 'N Sausage Strata © 1993
Prep time: 20 minutes plus refrigeratingCooking time: 45 minutes plus standing
1/2 pound bulk pork sausage crumbled
1 cup sliced mushrooms
1/2 pound VELVEETA Process Cheese Spread, cubed
4 cups (3/4 inch) sour dough OR Italian bread cubes
1/4 cup sliced green onions
1 cup milk
5 eggs, beaten
• Brown sausage and mushrooms; drain.
• Stir in VELVEETA, bread crumbs and onions. Spoon into greased 12x8-inch baking dish.
• Beat milk and eggs. Pour over sausage mixture; cover. Refrigerate several hours or overnight.
• Heat oven to 350ºF.
• Bake, uncovered, 40 to 45 minutes or until golden brown. Let stand 10 minutes before servings. Makes 6 servings.
Entertain With Velveeta
posted by Kirkkitsch @ 6:00 AM
2 Comments:
Anything with Velveeta is so yummy! And evil. The 12x8 inch casserole pan is an old pyrex classic.
La Vida Dulce-
True, true! I remember I used to think Velveeta and Cheez Whiz were the same thing...until about 6 months ago when I bought some Cheez Whiz to make some nachos. BLEAH! Me no likee! Velveeta has a MUCH better cheese flavor and consistency to it. I remember eating it as a snack, sliced and served on Saltines when I was in playschool. So simple, yet so satisfying.
And yes, the 12x8 casserole dish adorned many a potluck at church when I was growing up. They usually had something good in them, though, at the time, I remember thinking onions were "yucky." Now I know onions are my friend. LOL!
Terri-
I bet they would! What's not to love (though, personally, I'm not a big mushroom fan)? I thought it sounded really good too! I can just smell it baking and seeing the cheese all bubbly. M-m-m-m! ;)
Post a Comment
<< Home