The Big Sandy Mountaineer -

Thursday, March 21- Taco Salad and Ice cream.

Friday March 22 Bread Pollack, Fried Potatoes, Cottage Cheese, and Chocolate Chip Cookies.

Monday March 25- Waffles, Sausage Links, Eggs, and Apple Juice.

Tuesday, March 26 - Oven Fried Chicken, Mash Potatoes, Okra, Cucumber and Onion Salad, and Blueberry Crisp.

Wednesday, March 27- Goulash, Green Beans, Garlic Toast, Pretzel Salad, and Rhubarb.

Recipe of the Week:

Biscuit and Gravy Casserole

Ingredients:

1 (10 ounce) can refrigerated biscuit dough (such as Pillsbury Grands!®)

1 (1 pound) bulk pork sausage

1 1/2 cups shredded Cheddar cheese, divided

6 eggs

1/2 cup milk

salt and ground black pepper to taste

1 1/2 cups cold water, or more as needed

1 (1.5 ounce) package pork gravy mix

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Line the bottom of the prepared baking dish with biscuits.

Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Scatter sausage over biscuit layer and top with 1 cup Cheddar cheese.

Whisk eggs, milk, salt, and pepper together in a bowl and pour over cheese layer.

Mix water and gravy mix together in a saucepan; bring to a boil. Reduce heat and simmer until gravy is thickened, 1 to 2 minutes, adding more water for a thinner gravy. Pour gravy over egg layer. Sprinkle remaining 1/2 cup Cheddar cheese over casserole.

Bake in the preheated oven until egg is fluffy and cheese is bubbling, about 30 minutes.

Good Food!