SAUSAGE AND POTATO BREAKFAST CASSEROLE

1 pound bulk breakfast sausage
2 tablespoons all purpose flour
1 1/2 cups milk (do not use low-fat or nonfat)

1 1-pound package frozen shredded hash brown potatoes
4 green onions, finely chopped
1 1/4 cups grated sharp cheddar cheese

Preheat oven to 350°F. Butter 8x8x2-inch glass baking dish. Cook sausage in heavy large skillet over medium-high heat until brown, breaking into small pieces with back of spoon, about 5 minutes. Mix in flour, then milk. Cook until mixture thickens and comes to boil, stirring occasionally, about 5 minutes.

Arrange potatoes in prepared dish. Top with 1/3 of green onions, 1 cup cheese, 1/3 of green onions, sausage mixture and remaining 1/4 cup cheese.

Bake casserole until potatoes are tender, about 45 minutes. Sprinkle with remaining green onions and serve.

Serves 6

Bon Appétit
November 1997