Breakfast Casserole

• 1 1/2 dozen eggs
• 1 1/2 cups milk
• 1 pound mild sausage
• 1/2 cup finely chopped celery & leaves
• 1/2 cup finely chopped green bell pepper
• 1/2 cup finely chopped red onion
• 1 tablespoon ground sage
• 1 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1 pound southern style hash browns
• 1 cup Hidden Valley Salad Crispins' Bac'n & onion
• 4 cups mild Cheddar & Monterey Jack shredded cheese
• 3 pounds of beef cubed
• 4 carrots sliced 1/2 inch thick
• 5 stalks of celery slice 3/4 inch thick
• 6 red potatoes quartered
• 1 green pepper cubed
• 5 mushrooms cubed
• 6 green onions chopped
• 1 package onion soup mix
• 1 tablespoon parsley flakes
• 1 teaspoon black pepper
• 4 beef bouillon cubes
• 1 quart water

1. Put on low and cook over night or around 8 hours.
2. Add 4 packages of brown gravy mix and stir.
3. Cook on low for 30 minutes then turn on warm.
4. Serve with homemade bread and salad.

eggs, milk, sausage, celery, green bell pepper, red onion, ground sage, black pepper, salt, southern style hash browns, hidden valley salad, shredded cheese, beef, carrots, stalks of celery slice, red potatoes, green pepper, mushrooms, green onions, onion soup mix, parsley flakes, black pepper, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=84782 (may not work)