Sausage Breakfast Casserole

1 lb Sausage (I like to use Hot Sausage)
1 onion, chopped (if desired, I did not add onion yesterday)
1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup
1/2 soup can of water
1 cup instant rice
2 cups grated Sharp Cheddar Cheese

Brown Sausage and onion until done. Drain sausage and then
combine with next 5 ingredients. Spread mixture in 9 X 12 Pyrex dish or
oval Corningware dish. Bake at 350 degrees for about 30 minutes.

** I mix everything up the night before, refrigerate overnite and then bake the next morning.

NOTE - I doubled the recipe for yesterday.

By: Leigh F.

Party Punch

At work, we just had a baby shower...so here is the punch recipe and a sausage casserole one to follow.

2 pkg of Pink Lemonade Kool-Aid (the small packets you normally add sugar to – can use any flavor to get desired color/flavor)
2 c. sugar
2 qt. Water
1 36 oz can pineapple juice
1 32 oz bottle of ginger ale (2 liter = 64 oz.)

Heat water and add sugar. Stir until sugar dissolves. Take off heat and add Kool-Aid packets
and pineapple juice. Let completely cool and store in freezable containers (I used gallon ziplock
bags) and freeze. Take out of freezer about an hour before serving, so it becomes slushy.
Add frozen mixture and gingerale in the punch bowl and serve!!
Yield is a little over a gallon.

NOTE – I tripled the recipe for the shower.

By: Leigh F.