Crunchy Hash Brown Chicken Sausage Casserole

My mom is the queen of casseroles. They’re basically perfect for guests who are staying over, Christmas morning, special occasion breakfasts, before-a-big-exam breakfasts, whatever. Here’s one she made, so I guess you can say she’s my first guess cook. I changed it up a bit, and made a crunchy top by using crushed up Ritz crackers! 


6 pieces of bread whatever kind you like (can be old bread or maybe a little stale even) 
1 1/2 cup of chicken sausage (got ours from Trader Joe’s), browned and drained
2 cups milk
1 can cream of mushroom soup
2 lbs bag of frozen has browns thawed
2 c. sharp cheddar, shredded
4 eggs, well beaten
3/4 tsp dry mustard
1/2 c. milk
1 cup Ritz crackers, crushed


Grease a 9 x 13 inch baking pan well. Tear the pieces of bread and line the bottom of pan. Top with 1.5 cups cheese and sausage. Cover with mixture of eggs, milk mustard. If you can, do this the night before, and refrigerate overnight. 
Cover with potatoes and remaining 1/2 cup of cheese. Then sprinkles top with Ritz crackers. Bake at 300 degrees for 1.5 hours or 325 degrees for 1 hours. 


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