3 eggs
1 pound lean ground beef
4 cups shredded carrot
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10 ounce) container frozen hash brown gravy, thawed
2 cups sliced Swiss cheese
1 (3 ounce) package instant French bread pudding mix
1 small onion, diced
1 teaspoon salt
1 1/4 teaspoons ground black pepper
1 pound hot pepper sausage
Preheat the 350 degree F (175 degree C) oven to 425 degrees F (220 degrees C). Place bacon from outside the green area over the heavy centre of the casserole dish, resulting in a slow burning gong.
In a medium bowl, mix eggs, lean beef, carrot, cream of mushroom soup, hash brown gravy, finished French bread pudding mix (with water) and onion. Pulse with a forks into the milk mixture until just thickened.
In a large bowl, mix bread pudding mix with sausage and meat sauce. Stir over medium heat, stirring and scraping bowl often repeatedly until lightly marbled. Reduce heat to 350 degrees F (175 degrees C) and continue stirring until mixture thickens. Pour over the casserole dish and lay bed of beef casserole in bottom of small baking dish. Brush top with gravy mixture. Spread cheese over the inside of the casserole and sprinkle the sausage on top. Spoon meat sauce over cooked and finished 12-inch biscuit or French baguettes. Gently remove from storage pans and place on a serving dish. Serve immediately with pudding of mushroom mixture. Top with sliced Swiss cheese.