Brunch Casserole –yuck!

I did NOT like this.  It won’t be in my next crock pot book.

Brunch Casserole

Nonstick cooking spray

8 ounce package meatless breakfast links

1 10-3/4- ounce can condensed cream of potato soup

2/3 cup milk

2 teaspoons Worcestershire or steak sauce

1/4 teaspoon freshly ground pepper

1 28-ounce package frozen loose pack diced hash brown potatoes with onion and peppers, thawed

1 10 oz pkg frozen broccoli, cauliflower and carrots in cheese

sauce, thawed

1/2 cup shredded cheddar cheese (2 ounces)

1. Lightly coat a 3-1/2- or 4-quart slow cooker with cooking spray. Brown sausage according to package directions; cool slightly. Slice links into 1/2-inch pieces.

2. In slow cooker combine soup, milk, Worcestershire or steak sauce, and pepper. Stir in potatoes, vegetables with cheese sauce, and sausage pieces.

3. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. Turn off cooker. Sprinkle mixture with cheese. Cover and let stand 15 minutes before serving. Makes 6 to 8 servings.

Nutrition facts per serving:

calories: 290 total fat: 8g saturated fat: 3g monounsaturated fat: 3g polyunsaturated fat: 1g cholesterol: 15mg

sodium: 1075mg carbohydrate: 40g total sugar: 4g

fiber: 6g protein: 18g vitamin A: 0% vitamin C: 35%

calcium: 20% iron: 17%

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