Tuesday, July 8, 2008

Blueberry Sausage Casserole


2 c. Flour
1 t. Baking Powder
1/2 t. Baking Soda
1/2 c. Margarine
3/4 c. Sugar
1/4 c. Brown Sugar
2 Eggs
8 oz Sour Cream
1 lb Sausage, browned
1 c. Blueberries
1/2 c. Pecans, chopped
1/2 c. Sugar
2 T. Cornstarch
1/2 c. Water
2 c. Blueberries
1/2 t. Lemon Juice


Cream margarine and sugar. Beat in eggs 1 at a time. Add dry ingredients and sour cream alternately. Fold in sausage and blueberries. Spoon into ungreased 9x13. Top with pecans. Bake at 350 degrees for 35-40 minutes. For sauce, combine and cook all ingredients in sauce pan until thick. Add lemon juice. Serve warm.


Holly Lind said...

Yay! Another place to get yummy, tested recipes!

Holly Lind said...

Made this for Christmas breakfast, It's as good as I remembered! I sub. walnuts for pecans (I know, not in my nature), but I had some fresh walnuts that I soaked in water for about 12 hours, rinsing every couple of hours and it took the acidity out. They now taste a lot like pecans. Thanks again for this recipe. WE LOVE IT!!!