I take a tiny bit of pride in this recipe. It is a recipe that I have tweaked and retweaked over the span of a few years until I finally feel like I have gotten everything juuuuust right. I love it. It is a wonderfully cheesy, eggy, meaty, potato-y, veggie-filled breakfast that makes mouths water and guests rave.
In a large skillet, cook a 16-oz. package of ground sausage on medium heat until partially cooked through.
Add to the skillet:
1 chopped green pepper
1 8-oz. package fresh sliced mushrooms
Cook until veggies are tender and meat is cooked all the way through. Drain and set aside.
Preheat oven to 350 degrees F and lightly grease a 9x13 baking dish.
In a large bowl, beat together:
1 10.75-oz. can condensed cream of mushroom with roasted garlic soup
1 1/2 cups milk
1/2 cup shredded cheddar cheese
Stir the sausage-veggie mixture into it.
Pour into prepared baking dish.
Mix in a 32-oz. package of frozen potato rounds
Bake in preheated oven for 50-55 minutes.
Sprinkle 1 cup of shredded cheddar cheese over top of the casserole.
Bake for an additional 10-15 minutes, or until cheese is melted.
This a perfect meal to prepare when having guests over for breakfast. Hopefully nobody will feel the need to complain about "all of those muuuushrooms," like some people I know.