Country Sausage and Potato Casserole

2 cups frozen hashbrown potatoes
2 Tbsp. chopped onion
2 T. butter
1 cup shredded cheddar
1 lb. bulk breakfast sausage, cooked and drained
4 oz. canned, sliced mushrooms
4 eggs
1/2 cup milk
1/2 tsp. salt
1/4 tsp. pepper

Fry potatoes and onions in 2 Tbsp. butter until golden brown; place in greased 8 or 9 inch glass baking dish. Top with cheese. Crumble sausage and spread over cheese; top with drained mushrooms. Combine eggs, milk, salt, and pepper; pour over sausage. Bake at 350 for 30-35 minutes.

For a huge pan (10 x 15) use: 10 cups hashbrowns, 2 lbs sausage, lots of cheese, 12 eggs, 1 1/2 cups milk.

Italian Sausage with Bow Ties

16 oz. bow-tie pasta (or penne or whatever)
1 lb. bulk Italian sausage
1/2 cup chopped onion
1 1/2 t. minced garlic
1/2 t. red pepper flakes, crushed (or to taste)
2 cans diced tomatoes, drained
1 1/2 cups heavy cream or half & half
1/2 t. salt
1/4 t. dried basil

Cook pasta according to package directions. Meanwhile, cook the sausage, onion, garlic, and pepper flakes over medium heat until meat is no longer pink. Drain. Stir in tomatoes, cream, salt, and basil. Bring to a boil over medium heat. Reduce heat, simmer, uncovered for 6-8 minutes, stirring occasionally. Drain pasta; toss with the sausage mixture. Garnish with parmesan cheese, if desired.

Tomato Corn Chowder

1/2 onion, chopped
4 -6 smoked sausage or polish sausage, diced
6 cups corn (fresh or frozen--you could use canned, but it wouldn't be as good)
3 cans diced tomatoes
8 medium potatoes, diced
water or broth (enough to cover potatoes at least)
bouillon granules or cubes (if using water instead of broth. Chicken or beef is fine)
creole seasoning, to taste (I use about 1 1/2 Tbsp.)

Combine all ingredients EXCEPT CORN in a large pot. Cook until potatoes are tender. Add corn once potatoes are almost done (I don't like the corn to get too overcooked).

Note: I don't really stick to these exact amounts, just whatever looks good. Also, I'm sure it would taste good without the bouillon/broth. The sausage and creole would be plenty of seasoning.

I'm trying to find my creole recipe to post. You can buy it at the store or make it yourself.