The Hungry Canary

1990 Community Recipe · Mother's Cookbook Collection

Sausage and Egg Casserole

Contributed by Kathy Roberts to the Christmas community recipe collection.

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Ingredients

  • 5 tablespoons butter or margarine, divided
  • 4 tablespoons flour
  • 2 cups milk
  • ½ teaspoon salt
  • 1 teaspoon minced chives
  • Dash of pepper
  • 6 hard-boiled eggs, sliced crosswise
  • 6 cooked link sausages, sliced into ½-inch pieces
  • 1 can (6 or 8 ounces) sliced mushrooms, drained
  • 1 cup crushed cornflakes

Prepare

Directions

  1. Preheat oven to 350°F.
  2. Melt 3 tablespoons butter in a saucepan over medium heat. Stir in flour. Gradually stir in milk and cook, stirring until thickened.
  3. Stir salt, chives, and pepper into sauce.
  4. Arrange alternating layers of egg slices, sausage pieces and mushrooms in a baking dish. Pour sauce over the top.
  5. Melt remaining 2 tablespoons butter and combine with cornflakes; sprinkle over casserole.
  6. Bake uncovered about 25 minutes, until nicely browned.

Kitchen Notes

The source lists a mushroom can as 6 or 8 ounces.

Historic source transcription, not an independently tested adaptation.

Original Source

Submitted by Kathy Roberts. Old Fashioned Christmas Recipes, Timesaver Shopping Guide, December 11, 1990, page 10. From Mother's cookbook collection.