Breakfast Potato Mushroom Casserole by Larry Andersen

Breakfast Potato

Mushroom Casserole

I love potatoes. I especially love potatoes as hash browns for breakfast. But sometimes you want something a bit different from the ordinary, all the while not willing to sacrifice what you already hold dear. This breakfast casserole fills the bill. A mixture of potatoes, sausage, mushrooms and cream of mushroom soup, topped with melted cheese makes for a delightfully different an satisfying breakfast potato dish.

Preparation: 45 minutes Life Experience Recipe
Serves 4 to 6 persons
  • 4 medium potatoes
  • ½ Bell pepper, diced
  • 1 can condensed cream of mushroom soup
  • ½ cup milk
  • 1 small yellow onion, diced
  • 4 Brown and Serve sausages, sliced
  • 1 7-ounce can sliced mushrooms, drained
  • 3/4cup grated cheese, your choice
  1. Peel potatoes. Microwave for 6 to 8 minutes (depending on your microwave) or until the potatoes are almost cooked through but still firm enough to dice. Remove from microwave and set aside to cool enough for handling.
  2. Pare and dice the onion and Bell pepper. Green Bell peppers are very good but you might consider a mix of green, red and yellow Bell peppers for added color. Slice the sausages into rounds, about ¼-inch thick. Preheat a large nonstick frying pan. Add a small amount of cooking oil and sweat the onions, Bell peppers and sausage until the vegetables are just tender and the sausage is browned. Season with salt and pepper. Add the sliced mushrooms until heated through.
  3. While the vegetables are sweating, cut the, cooled, par-cooked potatoes into sugar cube-sized pieces.
  4. Add the cream of mushroom soup and milk to the vegetable and sausage mixture. Cook and stir until the soup mixture is hot and bubbly. Add the diced potatoes in batches, folding them into the soup mixture.
  5. Pour into a casserole dish with a cover, a round 7-inch Pyrex casserole is just perfect. Cover and bake in a preheated 350° oven for 30 minutes or until the potatoes are cooked all the way through. Remove the casserole from the oven and set on a heat-proof surface. Uncover and sprinkle the cheese over the top. Recover and let sit for 10 minutes for the cheese to melt. I usually use Mexican four cheese blend because that is what I had on hand when I made the dish the first time. I have also use Colby Jack and it is very good. I think the dish will be good with whatever your favorite cheese is. Enjoy.

Return to Cookbook Contents Page
Latest revision done September 2014
Counter courtesy of WebCounter

Hosted by