What's Cookin': Country Casserole

Have you felt there is something missing from your life? You've searched and searched and have not found fulfillment? You're floating through life, wondering what's next?

Well I'm here to make everything better! After eating this you can die happily, knowing your life is now complete.

I came up with this the other night when I had intended to make my sausage and potato casserole but then went in an almost completely different direction. After some suggestions from Ben, a little tweaking, and a second try for dinner tonight, I have deemed this ready for the masses. And oh, is it good. Ben grunting good.

I've named it Country Casserole from it's use of "country" style white gravy. (Or at least what I consider country gravy.) It's the part of the dish that really rounds it out and brings everything together. We've had it for dinner both times, but I have thoughts that it would also make a wonderful Sunday breakfast. And the leftovers are even better!

That's a Cheddar Garlic Dill biscuit in the back there.

Country Casserole - feeds about 6-8 (with or without leftovers, depending on hunger)
4 potatoes with skin on, diced
8-10 oz breakfast sausage
1/2 large onion, diced
6 eggs, beaten
2 C country gravy
1 C shredded cheddar

Preheat oven to 375 degrees and grease a casserole dish.

In a large skillet scramble eggs in a bit of butter over medium heat. Set aside in a large bowl. Clean out the pan, add a bit of oil, then cook the sausage and onions together until sausage is cooked through. Add to eggs. Add in potatoes and stir to combine.

Pour into greased dish, cover with gravy and top with shredded cheese. Bake about 40 minutes, until potatoes are cooked through.

*You can use either gravy from a mix, or make from scratch: Make a roux with 4 Tbs butter and 4 Tbs flour and let cook but not brown. Whisk in 2 cups of milk and season with a pinch of salt, about a tsp of chicken bouillon (secret ingredient!) and copious amounts of ground pepper. Adjust salt to taste. (Or you can use Wondra gravy flour which is what I do because it's a wonderful, beautiful, non-lumping thing that requires no pre-cooking. Thanks Nancy!)

Happy Delicious Eating,
Meg