I was inside
most of the day – it was downright hot!
Greg sat out on the patio and watched the NASCAR race. We walked early because we knew it was going
to be too uncomfortable later in the day.
Since I was
going to be inside most of the day, I got quite a bit of cleaning, polishing and
laundry done. Also put together a hash
brown casserole to take to the pot luck supper at the clubhouse this evening.
Hash Brown Casserole (this fills 2
good sized casserole dishes)
1 lb.
sausage browned, I use Country Pride mild
1 large can
mushrooms
½ large
onion, chopped
After the
sausage is browned, drain it on paper towel, wipe out the pan and then brown
the onion and mushrooms in the same pan.Mix together in a large bowl:
2 cans cream
of mushroom soup
1 c. sour
cream
½ c. milk
4 c.
shredded sharp cheddar cheese
Add two
packages of hash brown potatoes to the cheese mix. I use the Simply Potatoes, but frozen hash
browns work also. Stir gently to mix
evenly, then add the sausage, mushrooms and onions.
At this
point you can either put it in the fridge or bake it in a 350 degree oven.
Bake in
greased casserole pans for 40-50 minutes or until the center bubbles. It may take a little longer if you bring the
casserole right out of the fridge.
Walking home
we noticed that the sunset was beautiful.
I was almost too late to get a good picture. The picture I did end up with didn’t pick up
the rays shining up through the clouds.
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