Sunday Brunch Casserole
1/2 lb. sausage (I used a chicken florentine variety, but pork or anything should work fine)
2 cups grated cheddar
4-6 green onions, sliced finely (depending on how much you like ’em… any other kind would work, too)
3 cups milk
1 cup Krusteaz pancake mix (you can substitute Bisquick if that’s all you have… but Krusteaz is richer)
Salt and pepper
Brown the sausage, and add the onions for the last few moments of sauteing. Drain if needed.
Whip together with a whisk: eggs, milk and Krusteaz. Season as desired.
Layer in a greased 9×11 pan sausage, cheese and milk mixture. Bake at 400 degrees for 35-40 minutes.
Melt a tablespoon or so of butter over medium heat (don’t let it brown). Lay slices of the slightly underdone cornbread left over from last night’s Corniverous dinner (cornbread and corn chowder). Smoosh into thin patties so the underdone stuff gets cooked, flip when brown. Serve with a sprinkle of salt and pepper (or more butter and honey if your sweet tooth is acting up).
I wasn’t happy with the cornbread, so I’m not going to include that recipe. However, the soup was great, so I’ll give ya that too:
Six slices of good peppered bacon, chopped (sausage would work, too)
One red bell pepper, seeded and chopped
One onion, chopped
Butter, if needed
1 lb. corn (for pity’s sake, you don’t have to weigh it. Just pour it in until it looks right!)
4 largish red potatos, diced (I don’t peel them)
Can of chicken stock (you could use water if you’re short on stock)
2 cups cream
Salt and pepper
In a dutch oven, cook the bacon. Drain extra fat, if any, or add some butter if there’s not enough (I dunno, maybe you used extra-lean bacon or something). Toss in the onions and pepper, and saute until softened. The whole house will be running into the kitchen at this point, demanding a taste of whatever you’re cooking (except the vegans). Fending them off with one hand, use the other to throw in the corn and potatoes, add stock plus water to cover. Simmer until the potatoes are done. Heat the cream to scalding and use that fantastic immersion blender you got for your wedding to blend it all together. Season to taste and devour!