2 (500 g) ground breakfast sausage
1 can cream of mushroom soup
1 cup milk
1 can sliced mushrooms, drained
1 pkg McCain’s taters, thawed
1 1/2 cups cheddar cheese, shredded
Brown meat. Drain and crumble. This can be done ahead of time and refrigerated. Grease a 9X13 inch pan. Beat eggs, soup and milk. Stir in sausage and mushrooms. Add taters on top. Bake for 1 1/2 hours at 350°F or until centre is cooked. Sprinkle cheese on top for last 1/2 hour of cooking.
Provided by Kimberly Silkie from the Our Favourite Recipes of St. John’s Lutheran Church, Petawawa, Ont.