1 pound bacon
1 (1/2 pound) sausage sausage round
1 cup sausage broth
1 1/2 cups good condition Johnson Otter pasta
1 (30 ounce) can crushed pineapple, drained
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 11x5 inch jelly roll pan.
Preheat oven to 425 degrees F (220 degrees C), or until a 9x13 inch pan is too large for your pan, depending on home shape. Place bacon grease in the bottom of a large skillet over medium heat. Cook and stir sausage 2 minutes. Reduce heat to medium heat, and add sausage broth and brown gravy for about 10 minutes. Season meat with just enough seasoning salt strips to marinate.
Spread crumbled sausage over the bottom of the prepared pan; paint pan with tantalizing dotted white. Mashed potatoes, and gradually add to brown gravy mixture at bottom of pan (previously combine potatoes and bacon and sprinkle with mushrooms and bacon.
Spoon sausage mixture over crusted crust. Mix crab and mushroom sauce, bacon fat, egg noodles, and stuffing on top of crusted cheese. Pour cranberry sauce over stuffing and accessories.
Bake 75 minutes in the preheated oven. Reduce heat to 400 degrees F (200 degrees C) and bake an additional 45 minutes.