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(Make the night before
and it's ready
to bake in the morning!)
2 Cups grated cheese
1 to 2 lbs. pork sausage
1 tsp. dry mustard
3 cups milk
1 can cream of mushroom soup
x 13 inch pan. Cover bottom with bread cut into cubes. Top bread with cheese,
brown sausage in skillet, using your ChopStir until desired texture (finer
texture works best). Drain well and pat with paper towel to remove excess
grease. Spread sausage over top of cheese. Combine eggs, mustard, and 2 cups of
milk. Pour over sausage and refrigerate overnight. Before baking, mix mushroom
soup with 1 cup of milk. Pour over top of casserole. Bake for 1 hour at 300
degrees. Cover if casserole becomes dry. Makes at least 8 servings.
1 pkg. (8) refrigerated crescent rolls
1 Cup frozen loose-pack hash brown potatoes (thawed)
1 cup (6 oz.) shredded cheddar cheese
1 cup milk
2 T. grated Parmesan cheese
skillet, cook sausage with your ChopStir until browned. Drain excess fat.
Separate crescent dough into 8 triangles. Place into ungreased 12-inch pizza
pan, with points toward the center. Press over bottom and up side to form a
crust. Seal perforations.
sausage over crust. Sprinkle with potatoes. Top with cheddar cheese.
bowl, beat together eggs and milk using your ChopStir and pour mixture carefully
onto crust. Sprinkle parmesan cheese over all. Bake at 375 degrees for 25-30
Variations: Try shrimp or ham in place of sausage, use bacon or cheese
flavored hash browns, or try Swiss, Monterey Jack or Colby cheese in place of
Made of heat-resistant
Now Available in
BLACK or WHITE!
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Patent No. 5,732,616