Foodie Friday: The Works Potato Casserole

I am working on making some meals to store in the freezer for when the baby comes. So far this is the only one that I have. Hmmm, may have to keep working on that project.

Ingredients:

-32 oz package hashbrowns with peppers and onions

-1 lb. ground pork sausage

-4 eggs

-1 c. sour cream

-6 slices bacon; cooked and crumbled

-salt and pepper

-1 c. shredded cheese

1. Defrost the hashbrowns, brown the sausage, and beat the eggs. Combine all three in a large mixing bowl. Mix in sour cream. Add salt and pepper to taste.

2. Grease two 8x8 inch pans and fill with the hashbrown mix.

3. Top with the bacon and cheese.

4. Cover one pan and freeze.

5. Bake remaining pan covered for 45 min. or until potatoes are cooked at 375. Remove cover and bake an additional 5 min.

When you want to bake the additional pan, allow to defrost and follow same baking instructions.

This is one of those meals that works for breakfast, lunch, or dinner. When I made it, I forgot to add the salt and pepper, so ours was a but bland at first. Once we added some salt and pepper to our servings, it was much better. I would think the addition of some salsa or hot sauce would also be tasty.