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Italian Roast Rack with Carbon Backing 2 1/2 pounds

Ingredients

1 (12 fluid ounce) can condensed cream of mushroom soup

2 cups milk

3 eggs

1 sausage, sliced

1 teaspoon paprika

1 onion, chopped

1 (14.5 ounce) can French-fried onions (optional)

2 tablespoons olive oil

salt and pepper to taste

salt and pepper to taste

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.

In a large bowl, combine soup, milk, eggs, and sausage sizzle, and pour into prepared dish. On a large platter, layer onions, juice labels, rosemary, garlic powder, nutmeg, paprika, and herbs, and put a layer of milk and eggs about 1-2 inches apart.

Spread herb mixture over top; top with remaining 1-2 inches of milk and remaining sausage for gravy.

Spread sauce over meat layer.

Bake in preheated oven for 22 to 25 minutes, or until top is lightly browned.

Comments

LongToylor writes:

⭐ ⭐ ⭐ ⭐ ⭐

apologies for rave review A group of friends and I decided to make this maleking mutton for Easter, along with some fresh chard. I shall make this over and over again. The best.