Southern Living Cheesy Sausage and Croissant Casserole

Ingredients

1 lb. ground pork sausage (such as Jimmy Dean)
1 ¼ cups (5 oz.) shredded Parmesan cheese
1 tsp. table salt
6 green onions, sliced
1 (13.22-oz.) package mini croissants (about 24), torn
Vegetable cooking spray
3 cups milk
1 cup heavy cream
5 large eggs, lightly beaten
2 cups shredded Gruyère cheese (about 8 oz.)

Directions

Cook sausage. Toss with Parmesan cheese, salt, green onions, and torn croissants and place in a 9x13 baking dish coated with cooking spray.

Whisk together milk, heavy cream, and eggs: pour over the sausage mixture. Cover and chill dish for 8 hours.

Preheat oven to 350°F. Uncover casserole, and sprinkle with Gruyère cheese. Bake 45 minutes or until golden. Let stand 10 minutes.

https://www.southernliving.com/recipes/cheesy-sausage-croissant-casserole-recipe

Diablo Dip

Linda's version 2008

3 lb Velveeta

1 can Hormel No Bean chili
1 can Rotel
2 lb sausage, cooked and drained

Combine in crockpot and stir until Velveeta melts. Serve with Frito Scoops.

Christmas 2023 version

one lb sausage browned
8 oz cream cheese
15 oz queso blanco dip
velveeta (16 oz?)
one can original Rotel

Combine in crockpot or on low in dutch oven and stir until ingredients warm. Serve with Frito Scoops.

Hearty Tomato Soup with Sausage and Pasta

1 pound ground sausage, browned and drained
1 (28 ounce) can crushed tomatoes
16 ounces chicken stock
pint half and half
small can evaporated milk
2 tbsp stick butter
2 cups orzo or other small pasta, cooked and drained
6 ounces shredded Parmesan cheese
salt
pepper
garlic salt
basil

In a large stock pot, combine sausage, crushed tomatoes, chicken stock, and seasonings.
Bring to a boil, stirring frequently; continue to boil 5-10 minutes for flavors to marry.
Reduce heat; slowly add half and half and evaporated milk, stirring well.
Simmer about 5 minutes.
Stir Parmesan in soup until blended. Add pasta.

Ashley’s Breakfast Casserole

8-10 slices of bread torn into bite-sized pieces
1 pound sausage or bacon, cooked and crumbled
2 cups grated cheddar cheese
10 eggs, beaten
2 tsp dry mustard
2 ¼ cups milk
salt and pepper to taste

Layer bread, sausage or bacon, and cheese into greased 9x13 dish. Mix the other ingredients and pour over cheese. Cover dish and refrigerate overnight. Bake, covered, at 350 for 45 minutes or until eggs are set and not runny. Uncover dish for last 5 minutes of baking.

Rae's Christmas Morning Casserole

2 lb. sausage (cooked and crumbled ahead of time)
16 oz sour cream
12 eggs, beaten
8 oz. grated cheddar

Layer in 9x13 casserole and bake at 350 until firm, about 30 minutes.

Serve with buttered grits and Christmas tree cookie cutter biscuits.

E.W.'s Favorite Sausage & Potato Chowder

5 pounds sliced potatoes
2 medium onions (or 1 large), rough chopped
2 cups water
1 ½ tsp salt
½ tsp celery seeds
3 T finely chopped parsley
4 cups milk

1 stick butter
1 lb sausage, cooked and crumbled

Combine first five ingredients in large Dutch oven; cover and bring to a boil. Reduce heat and simmer 20-25 minutes, until potatoes are tender. Slightly mash potatoes. Add last four ingredients and heat well. If too thick, add a little more milk. So good on a chilly night!

Notes:      

Sausage can be cooked ahead of time and stored in the freezer.

                

This recipe is essentially a basic potato soup so sausage can be replaced with bacon & cheese for a loaded potato soup OR with fish/clams to make a seafood chowder. 

Cocktail Smokies

1 12-oz bottle of chili sauce
1 10-oz jar of grape jelly
1 16-oz package of little smokie sausages

Heat chili sauce and grape jelly over medium heat, stirring constantly for about three minutes or until it boils. Add the smokies and cook another three minutes until they are thoroughly heated, stirring often.