Potato and egg casserole with Frankfurter sausages, topped with cheese

Ingredients for 4 servings:

• 1 jar sausages (Frankfurter or Bockwurst)
• 5 large potatoes
• 2 onions
• 1 bowl of mushrooms or mushrooms from the can
• 1 can of tangerine(s)
• 1 cup sour cream
• 3 eggs
• some milk
• n. B. Cheese of your choice (e.g. processed cheese “Chester”)
• Fat for the mold
• salt and pepper
• Paprika powder
• Tabasco

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

quick and delicious casserole

Chop the mushrooms, sausages, and onions. Drain the mandarin oranges. Thinly slice the potatoes and boil briefly. Fry the onions, sausages, and mushrooms. Follow this order when frying them so nothing burns and you can cook it in a pan. Grease a casserole dish (preferably a glass one) and add the ingredients in layers. First the potatoes, then the sausage, onion, and mushroom mixture, then the mandarin oranges. Continue in this way until the ingredients are evenly distributed. Finally, whisk the cream and eggs in a small bowl and add a little milk. Season with pepper, salt, paprika, and a little Tabasco, stir, and spread over the ingredients in the casserole dish. Then cover everything with cheese, put the lid on, and bake in the oven at 180°C for about 30 minutes, until the eggs are set. If you don’t have a lid, you can also use aluminum foil to cover the dish.