AND SAUSAGE CASSEROLE
1/2 pound Robinson's
Whole Hog Sausage
3 tbsp. Margarine (divided)
2 tbsp. All Purpose Flour
1/4 tsp. Salt
1/4 tsp. Pepper
1-1/4 cups Milk
2 cups Frozen Hashbrowns
4 Eggs (hardboiled and sliced)
1/4 cup Sliced Green Onions
1/2 cup Corn Flakes (crushed)
Preheat oven to 350
degrees. Spray 2 quart baking dish with nonstick cooking
spray. Crumble sausage into large skillet; brown over
medium high heat until done, stirring to separate meat.
Drain sausage on paper towels. Clean skillet and melt 2
tbsp. butter over medium heat. Stir in flour, salt, and
pepper until smooth. Gradually stir in milk. Cook
and stir until thickened. Add sausage, potatoes and
eggs. Stir to combine. Pour into prepared dish.
In a separate bowl, melt remaining 1 tbsp. margarine.
Combine with cornflake crumbs. Sprinkle over casserole.
Bake uncovered 30 minutes. Sprinkle with onions.