BRUNCH CASSEROLE

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Ingredients
2 lbs. hash browns, lightly fired in butter
1 lb. bacon, fried and drained
1 lb. bulk pork sausage, fried and drained
1 doz. eggs, scrambled
1 sm. can mushrooms (optional)
1 can cream of mushroom soup, mixed with
1/2 can water
8 oz. Cheddar cheese, shredded
8 oz. Mozzarella cheese, shredded


Layer, starting with hash browns in order given. Refrigerate overnight. Bake at 350 degrees until hot. Use 10x13 or 11x15 inch greased pan. Can use any creamed soup.

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1 cup of raisins
1/4 c. butter, softened
2/3 c. sugar
2 eggs
3 tbsp. all-purpose flour
3/4 c. evaporated milk
1/4 c. water
1 tsp. vanilla
1 unbaked (9 inch) pastry shell
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1 tsp. salt
4 large eggs, room temperature
2 c. milk, room temperature



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1 stick unsalted butter
1/4 c. raspberry preserves
2 T. powdered sugar

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