Chef Elaine made this 6.5-pound monster casserole for our church's "Feed The Hungry" program. After baking the dish is frozen and delivered to the church where they take care to see all the food is sent to our local needy. She also donates large 2-packs of Jif peanut butter that we get from Costco.
SAUSAGE AND POTATOES AU GRATIN
2-3 lbs. mild Italian sausage (browned, drained, and chopped)
2-3 lbs. mild Italian sausage (browned, drained, and chopped)
2 lb. bag frozen hash browns (partially thawed)
2 cans of cream of chicken soup
½ soup can of milk
2 cups shredded cheddar cheese
½ teaspoon salt
½ cup chopped onion
Topping: ¼ cup melted butter and 1½ cups crushed corn flakes
2 cans of cream of chicken soup
½ soup can of milk
2 cups shredded cheddar cheese
½ teaspoon salt
½ cup chopped onion
Topping: ¼ cup melted butter and 1½ cups crushed corn flakes
Grease the casserole pan. Mix all ingredients except the topping. Pour into prepared pan. Combine topping ingredients & sprinkle over top. Bake at 350 degrees for 50 minutes. Cover tightly with foil and freeze the casserole. Deliver the casserole frozen and covered with foil.
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