A COUPLE OF PERSONAL NOTES:
1.  THE RECIPE CALLED FOR 28-OZ BAG OF SHREDDED HASH BROWNS.  I HAD NONE SO WENT WITH TATER TOTS.
2.  I BROWNED MY SAUSAGE THE NITE BEFORE AND PUT IT IN THE FRIDGE IN A COVERED CONTAINER.
3.  I PUT MY FROZEN BAG OF TATERS IN THE FRIDGE TO DEFROST OVERNITE.  ABOUT 10 HRS.
4.  THE RECIPE DOES NOT CALL FOR DRY MUSTARD BUT I FIND THAT ANYTIME I AM COOKING EGGS AND MILK IN A CASSEROLE, THE DRY MUSTARD GIVES IT A LITTLE EXTRA FLAVOR I ENJOY.  I GOT THAT LITTLE TIP FROM OUR LINDA.  THANK YOU LINDA.
5.  SINCE WE LOVE PORK SAUSAGE, NEXT TIME I WILL USE 1 1/2 LBS SAUSAGE LIKE I DO IN THE ORIGINAL TATER TOT SAUSAGE RECIPE.

SAUSAGE AND TATER TOT CASSEROLE. 
350*F OVEN 50 MINS.
YOU NEED A 9" BY 13" CASSEROLE DISH
AND A VERY LARGE BOWL TO MIX ALL THE INGREDIENTS.

INGREDIENTS:
1 LB. PORK SAUSAGE, BROWNED
1 28 OZ BAG FROZEN TATER TOTS OR SHREDDED HASH BROWNS, DEFROSTED
6 LARGE EGGS
1/2 CUP MILK
8 OZ. SOUR CREAM
8 OZ FRENCH ONION DIP (NORMALLY FOR DIPPING CHIPS)
8 OZ. SHREDDED CHEDDAR CHEESE
1 SMALL CHOPPED ONION. DICED
ABOUT 1/4 TO 1/2 TEASPOON EACH OF SALT, BLACK PEPPER, PAPRIKA (TO YOUR TASTE)
AND 1 TEASPOON DRY MUSTARD

THAW YOUR FROZEN TATERS OVERNITE IN THE FRIDGE.  PRE-COOK YOUR SAUSAGE THE NITE BEFORE IF YOU PREFER. KEEP REFRIGERATED TIL READY TO USE.
IN A VERY LARGE BOWL:
COMBINE THE EGGS, MILK, SEASONINGS, SOUR CREAM, AND FRENCH ONION DIP.  WISK TOGETHER TIL BLENDED.
ADD THE COOKED SAUSAGE AND ONION AND STIR TOGETHER.
ADD THE TATER TOTS (OR HASH BROWNS) AND THE SHREDDED CHEDDAR CHEESE.
STIR ALL TOGETHER.
SPRAY OR OIL YOUR CASSEROLE DISH. (I LINE MINE WITH FOIL THEN USE COOKING SPRAY)
POUR THE WHOLE BOWL OF INGREDIENTS INTO YOUR CASSEROLE DISH.
BAKE AT 350 DEGREES FOR 50 MINUTES.

LIKE I SAID, THUMBS UP FROM 4 OTHERS AND IT WAS EASY SINCE IT ALL GOT MIXED IN ONE LARGE BOWL BEFORE BAKING.  ENJOY.

Last edited by quiltbea (3/23/2026 9:52 am)