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Ingredients Jump to Instructions ↓

  1. 1 lb bulk Italian sausage

  2. 4 cups frozen potatoes O'Brien with onions and peppers (from 28-oz bag), thawed*

  3. 1 1/2 cups shredded Colby-Monterey Jack cheese (6 oz)

  4. 1 box (9 oz) Green Giant® frozen asparagus cuts, thawed**

  5. 4 eggs

  6. 3/4 cup milk

  7. 2 tablespoons shredded Parmesan cheese (1/2 oz)

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In 8-inch skillet, cook sausage over medium heat 8 to 10 minutes, stirring occasionally, until no longer pink.

  2. In baking dish, layer half of the thawed potatoes, half of the Colby-Monterey Jack cheese, the cooked sausage, thawed asparagus, remaining potatoes and cheese.

  3. In medium bowl, beat eggs and milk until well blended. Pour evenly over potato mixture.

  4. Cover tightly with foil; bake 1 hour. Uncover dish; sprinkle with Parmesan cheese. Bake uncovered 15 to 20 minutes longer or until knife inserted in center comes out clean. Let stand about 5 minutes before serving.

  5. *To quickly thaw the frozen potatoes, place in colander or strainer; rinse with warm water until thawed; drain well.

  6. **To quickly thaw the frozen asparagus, cut small slit in center of pouch. Microwave on High 2 to 3 minutes or until thawed; drain well.

  7. For each napkin ring, cut a 15-inch piece of 1/2-inch-wide wired ribbon. Tie the ribbon around the napkin and thread jingle bells on the ribbon. Curl the end of the ribbon loosely around your finger.

  8. High Altitude (3500-6500 ft)

  9. High Altitude Directions Nutritional Information Nutrition Information: 1 Serving (1 Serving)

  10. Calories 480 (Calories from Fat 250),

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