1 pound Italian sausage
1 onion, thinly sliced
3 cloves garlic, crushed
1 (10.75 ounce) can condensed cream of mushroom soup
1 (11 ounce) can tomato soup
1 (10 ounce) can whole kernel corn
1/2 teaspoon paprika
1 dash dried oregano
1 green bell pepper, diced
1/2 teaspoon salt
1 teaspoon dried basil
1 dash dried parsley
1/2 teaspoon dried oregano
1 (8 ounce) can whole kernel corn
1 cup Italian-style spaghetti sauce
1 (16 ounce) can tomato paste
1 1/2 cups cooked ham, diced
2 tablespoons olive oil
1 (16 ounce) can sliced mushrooms, drained
1/4 teaspoon lemon juice
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh thyme
1/4 teaspoon dried parsley
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, mix sausage, onion, garlic, and cream of mushroom soup, tomato soup, corn, paprika, oregano, parsley, thyme, parsley, ham, olive oil, mushrooms, lemon juice, parsley and thyme. Mix well. Transfer mixture to a 3 quart casserole dish. Pour sauce over all.
Bake uncovered in preheated oven for 1 hour, or until eggs have set.
While the sausage mixture is baking, remove the ham from the pan. Browning Sauce: White wine to taste
1 (8 ounce) can crushed pineapple, drained
1 (8 ounce) bottle cherry limeade
1 (2 fluid ounce) jigger