Sausage & Potato Breakfast Casserole

1 lb. bulk breakfast sausage or soy sausage
2 T. all-purpose flour
1-1/2 c. milk (do not use low fat)
1 16-oz. package of fresh shredded hash brown potatoes (found near the eggs)
Sazon Adobo seasoning, to taste
4 green onions, finely chopped, divided
1-1/4 c. grated sharp cheddar cheese, divided

Preheat oven to 350 degrees. Butter an 8 x 8 x 2" glass baking dish.

If using meat sausage, cook sausage in a heavy skillet over medium-high heat until brown, breaking into small pieces with back of spoon, about 5 minutes. (If using soy sausage, just warm it up and proceed.) Mix in flour, then milk. Cook until mixture thickens and comes to a boil, stirring occasionally, about 5 minutes.

Arrange potatoes in prepared dish and sprinkle with Sazon Adobo. Top in this order: one third of the onions, 1 c. cheese, another third of the onions, sausage mixture, and remaining 1/4 c. cheese.

Bake casserole until potatoes are tender, about 45 minutes. Sprinkle with the rest of the green onions and serve.

Serves 6-9.

 Adapted from Camellia Rose Inn Cookbook, p. 9.