1 pound bulk breakfast sausage (I used turkey sausage links)
2 tablespoons all-purpose flour
1 1/2 cup whole milk (not low-fat)
1 pound package frozen shredded hash brown potatoes
4 green onions, finely chopped
2 teaspoons fresh parsley
2 teaspoons rosemary
1 1/4 cup grated sharp cheddar cheese
Preheat oven to 350 F. Butter 8x8x2-inch glass baking dish.
Cook sausage in heavy large skillet over medium-high heat until brown, breaking into small pieces with back of spoon, about 5 minutes. (I cooked the sausage links in a pan, removed them and chopped them up. Then continued with the recipe). Mix in flour, then milk. Cook until mixture thickens and comes to boil, stirring occasionally, about 5 minutes.
Arrange potatoes in prepared dish. Top with 1/3 of green onions, 1 cup cheese, 1/3 of green onions, sausage mixture, sprinkle the herbs on top, and the remaining 1/4 cup cheese.
Bake casserole until potatoes are tender, about 45 minutes. Sprinkle with remaining 1/3 of green onions and serve.