Judicious & Delicious

Casserole great for Easter brunch
With Judge Esther Barger

This would be a great dish for Easter Brunch — best part is you can assemble it the night before and bake in the morning. Pop it into the oven, serve hot and stand back for the rave reviews!

Sausage Egg Casserole

3/4 pound ground pork sausage
1 TBSP. butter or margarine 4 green onions, chopped
1/2 pound fresh mushrooms, sliced
10 eggs, beaten
1 (16 oz.) container low-fat cottage cheese
1 pound Monterey Jack cheese, shredded
2 (4 oz.) cans diced green chiles, drained
1 cup all purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/3 cup butter or margarine, melted

Place sausage in a large deep skillet. Cook over medium-high heat until evenly brown. Drain, set aside. Melt butter in skillet, cook and stir the green onions and mushrooms until tender.

In large bowl, mix the eggs, cottage cheese, Monterey Jack cheese and chiles. Stir in the sausage. Cover and refrigerate overnight.

Preheat oven to 350 degrees. Lightly grease a 9X13 inch baking dish.

In a bowl, sift together flur, baking powder and salt. Blend the melted butter. Stir the flour mixture into the egg mixture. Pour into prepared baking dish.

Bake 40 to 50 minutes in the preheated oven or until lightly brown. Let stand 10 minutes before serving.

Send recipes or comments to Judge Esther Barger, 211 N. Temple, Diboll, TX 75941 or email to ebarger@angelina county.net.