Classic Hashbrown Casserole

Jill Woodruff (Lincoln Friend)

1 2lb bag frozen shredded hashbrowns (usually use about 2/3rds of the bag)
1 to 1 1/2lbs breakfast sausage (I brown 2lbs and reserve approx.
1/2lb for omelets.  The casserole seems better with just a little more
meat.)
2 cups shredded sharp cheddar cheese
12 eggs, beaten
1 can (10 3/4oz) can cream of chicken soup
1/2 cup melted butter
3/4 tsp salt
1/4 tsp pepper
*optional ingredients:  sauteed peppers, onions, mushrooms, garlic,
fresh Parmesan cheese...whatever you like!!
 
Grease 9x13 inch pan.  Pour in the shredded hashbrowns.  Pour meat and
cheese over hash browns.  In a large bowl, mix together eggs, soup,
butter, salt and pepper.  Pour over cheese, meat, and hash browns.
Let stand for at least 15 mins, up to 12 hours.  Bake at 350,
uncovered for 45-60 minutes, or until bubbly and browned (and not
jiggly in the middle).  Let cooked casserole set fro 10-15 mins before
cutting to serve.