Desperation Casserole

Desperate times call for desperate measures. We were running out of space in our freezer and needed to use up some surplus to make room for all the produce we were vacuum bagging and freezing out of our garden. I'm sure there's plenty of flexibility with this recipe. You can easily swap just about any meat in for the sausages, or leave the meat out and add zucchini or eggplant and make it vegetarian. We considered adding cheese to this, but just couldn't think of any that would work so we just left it alone. The verdict from The Wife: "this is better than it has any right to be." If that's not a ringing endorsement, I don't know what is.

Desperation Casserole

Ingredients

• 1 package Johnsonville Irish O'Garlic sausages (or probably any sausage you prefer)
• 1 lb frozen cubed hash brown potatoes
• 8 ounces kale (washed and dried)
• 1 cup frozen peas
• 1 can cream of mushroom soup
• 1 tablespoon garlic powder
• 1 tablespoon dried minced onion
• 2 teaspoons Slap Ya' Mama seasoning (or use salt, black pepper, and cayenne)

Directions

1. Preheat oven to 375F (191C, Gas Mark 5)
2. Cut sausages into 1" pieces. Cook in a pan until browned.
3. In a large bowl, tear up the kale into small pieces. Add the sausage (and grease) to the bowl. Give a quick toss to get the kale to start to wilt.
4. Add all the remaining ingredients and toss. 
5. Put in a greased Pyrex. Put in oven for 30 minutes or until potatoes start to get crisp at the edges.

Good Times!