Labor Day Weekend at Pickwick Lake with Jacob’s family was perfect. The weather was hot and humid, just as it should be at the lake. We were in the water half the time, and relaxing, eating Aunt Melva’s amazing southern food at the cabin the other half of the time. Oh, with some after-dinner karaoke thrown in there, too.
My favorite meal at the lake is breakfast (surprise, surprise!). Coming into the kitchen to fresh Folgers, biscuits in the oven and sausage or bacon on the stove is just the best thing ever. And in the Olds family, there is one more tradition: breakfast casserole. That hot, flaky pastry with the perfect amount of spicy sausage and cheese in the middle, alongside a cup of hazelnut coffee is my utopia. It’s a fifties-style recipe. Sort of a semi-homemade thing. It is delicious. And guess what?? Aunt Melva gave me the the go-ahead to pass the recipe along to you guys!
Here you go:
Aunt Melva’s Breakfast Casserole
makes a 9″x13″ pan
2 cans of crescent rolls
1 lb. hot breakfast sausage
1 package of cream cheese
Open one of the cans of crescent rolls and lay the dough in the bottom of the pan. Smooth out the serrated lines if you need to.
Cook the sausage in the pan and “scramble” it. Drain the fat off, and mix the cream cheese into it. Spread the sausage filling over the layer of dough in the pan, and open the other can of dough to lay over the top of the filling.
(She said that if you want to make the casserole the next day, you can make the sausage filling the day before and put it in a tupperware in the fridge. Assemble in the morning.)
Bake in preheated oven at 350 degrees fahrenheit ’til golden brown on top or for about 15 minutes.
Cut into squares, serve up a piece for your family, friends, and yourself and feel the comfort warm your insides and wake you up. 🙂
Thank you, Aunt Melva!!