2 cups crushed meat sausage
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed chicken gravy
1 cup chopped green onions
1 teaspoon hot pepper sauce
1 teaspoon Worcestershire sauce
salt and pepper to taste
3 tablespoons hot chicken bouillon granules (optional)
2 tablespoons chicken bouillon granules
1 cup chopped onion
1 pound shredded mozzarella cheese
Preheat oven to 375 degrees F (190 degrees C).
Place sausage in a large, deep skillet. Cook over medium heat until evenly brown. Drain grease from pan.
In a small bowl, stir together soup, gravy, chicken, green onions, hot pepper sauce, Worcestershire sauce, salt and pepper. Pour into skillet.
Bake at 375 degrees F (190 degrees C) for 10 minutes. Reduce heat to medium-low to keep from browning.
Pour casserole mixture into an 8x8 inch baking dish. Bake 15 minutes or until bubbly. Let cool 3 hours before stirring and serving.
We used ham instead of bacon. Sprinkled parmesan over the top to form a ball and then twisted. We baked in a 350 degree oven for 12 minutes. Then we turned the casserole over and baked for 35 minutes. Finally, we took the pan and let it finish cooling, then we popped it in the oven for 20 minutes. The hashbrowns were great! Thanks!
This is a great recipe for ham casseroles, guys! I used ham instead of bacon, eggs instead of eggs, and cheese (except for the water) and it turned out great! Thanks for making it easy for me to make IRL!
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