These are also the perfect item to take to a potluck dinner. They serve well at just warm or room temperature so you don’t have to worry about keeping them hot. One pan makes about twenty squares so if you are serving a decent sized amount of people, you probably are going to want to double up on the recipe. They can always be stored in the fridge tightly wrapped and then warmed up when you are ready to eat them. Feel free to toss in some of your favorite vegetables or switch up the cheese flavors for a whole new taste.
Check out what they are saying about this recipe over at Recipe Lion:
“Loaded with cheese, sausage, pimento, and mild green chilies, these Sausage and Cheese Squares are an easy, make-ahead finger food that’s perfect for any occasion”
Whether you serving your small family at home or a large church group, nobody will be disappointed with these little squares of deliciousness!
1 ½ cups all-purpose baking mix (such as Bisquick)
1 ½ cups milk
1 teaspoon salt
3 dashes of hot sauce (such as Tabasco)
½ lb. roll Johnsonville sausage
12 ounces grated Cheddar cheese (about 3 cups)
12 ounces grated Monterey Jack cheese (about 3 cups)
2 (4 ounce) cans chopped green chiles, drained
1 (4 ounce) jar sliced pimento, drained
Brown sausage in skillet until no longer pink; drain.
Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
In a large bowl, whisk together baking mix, milk, eggs, salt, and hot sauce. Stir in cooked sausage, cheeses, chiles, and pimento.
Pour batter into prepared baking dish.
Bake for 45 minutes, or until golden brown and cooked through.
Allow to cool for 15 minutes before slicing into bite-sized squares. Serve immediately, or wrap tightly and store in freezer or refrigerator until ready to use.
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Quick Tip: Cover with foil before putting in the oven for even cooking.
Thanks again to Recipe Lion for this tasty recipe.