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Hudson offers breakfast casseroles, fruit salad in Cook’s Corner

Breakfast Casserole
1 can crescent rolls
1 lb. sausage, browned and drained
4 eggs and 1/4 c. water, beaten together
2 to 3 c. Mozzarella cheese

In a 9 x 13 inch Pyrex dish, put rolls in bottom, then sausage, then eggs, and top with cheese. Bake at 350 degrees will eggs are set, 30 to 35 minutes.

Ann Hudson

Scrambled Egg Casserole
1/2 cup butter or margarine, divided
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups milk
1 cup (4 ounces) shredded process American cheese
1 cup cup cubed fully cooked ham
1/4 cup sliced green onions
12 eggs, beaten
1 can (4 ounces) sliced mushrooms, drained
1 and 1/2 cups soft bread crumbs
Additional sliced green onions, optional

In a medium saucepan, melt 2 tablespoons butter. Add flour, salt and pepper; cook and stir until mixture begins to bubble. Gradually stir in milk; cook until thickened and bubbly, stirring constantly. Remove from the heat. Add cheese; mix well and set aside.
In a large skillet, saute ham and onions in 3 tablespoons butter until onions are tender. Add eggs; cook and stir until they begin to set. Add the mushrooms and cheese sauce; mix well. Pour into a greased 11 x 7 x 2 inch baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over top of casserole.
Cover and refrigerate for 2-3 hours or overnight. Bake, uncovered, at 350 degrees for 25-30 minutes or until top is golden brown. Sprinkle with onions if desired.
Yield: 6-8 servings.

Tropical Fruit Salad
2 cans (8-1/4 ounces each) tropical fruit salad
1/2 cup pineapple or vanilla yogurt
1 teaspoon honey
1 small apple, chopped
1/2 cup halved fresh strawberries
1/2 cup halved green grapes

Drain fruit salad, reserving 1/4 cup juice (discard remaining juice or save for another use). In a bowl, combine yogurt, honey and reserved juice. Fold in fruit salad, apple, strawberries and grapes. Serve immediately.
Yield: 4 servings.

Ann Hudson lives on Cottonville Road. She loves cooking and sharing recipes with others. Have a question on one of her recipes? Call 704-474-3867.