Pho - Vietnamese Soup

Pho - Vietnamese Soup
One of our favorite dishes - Pho

Friday, April 2, 2010

Melba's Egg and Cheese Casserole

Melba is my Mom's cousin, but they're more like sisters.  They've always been super close and have the best of times when together.  Melba is a nickname, her real name is Helena.  Back when my sisters, Sherri and Patti were in high school they had a friend over and he thought they said her name was Melba.  For some funny reason she has been Melba ever since.  =)  We love and miss you Melba!

She made this dish for one of our many family gatherings at her house in Colorado and I had to have the recipe.  This casserole tasted so good and was a crowd pleaser.

This is an entire meal in one, although, I do like to serve this with an assortment of fresh fruit.  This is a great dish you can prepare ahead of time and freeze.  Just defrost and bake as directed.  You can use frozen hash browns to make it easy on yourself.  I prefer making homemade.  If serving a large group, I make one with sausage and one without in case there are any vegetarians in the group.  For the vegetarian version I will add more veggies like sauteed mushrooms and spinach.  There's nothing better than the day of a party or gathering than having all the work already done so you can enjoy time with your guests instead of being stuck in the kitchen working.

1 package Crescent Rolls
1 lb pork sausage, cooked
2 lbs cooked hash browns
2 bunch green onions, sliced
8 eggs, beaten with
2 tbsp milk
8 oz cheddar cheese

Unroll the crescent rolls.  Press in the bottom and sides of a 9" x 13" casserole dish.  Layer sausage on top of dough.  Layer the hash browns, cheese, eggs and onion.  Bake at 350 degrees for 45 - 60 minutes.

Serves 8

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