Sausage, Broccoli, Potato, & Cheddar Casserole

• 2 lbs hot bulk sausage (Tennessee Pride)
• 2 lbs red potatoes, cut into roughly 1″ x 1″ pieces (unpeeled)
• 1 lb medium cheddar, cut into 1/2″ x 1/2″ cubes
• 8 to 12 oz fresh (or thawed) broccoli
• 1 medium onion, chopped
• 12 oz can evaporated milk
• 4 large eggs, beaten
• 1-1/2 tablespoons and 1 teaspoon salt, separated
• 1/2 teaspoon black pepper
• 1/2 cup margarine

Directions:

1. In a large pot, add potatoes, margarine, 1-1/2 tablespoons salt, and just enough water to cover potatoes completely. Bring to boil; cook 17 minutes. Drain and rinse with cool water (or let sit in colander until cool).
2. In a large skillet, scramble and brown sausage until mostly cooked. Add onion, and cook until onion is translucent. Drain and let sit until cool.
3. Process broccoli in a food processor for about 10 seconds or until finely minced. (My food processor requires me to do this in two batches.)
4. In a large mixing bowl, add eggs and evaporated milk. Combine well with a fork or whisk. Add broccoli and mix well. Fold in remaining ingredients using a silicon spatula.
5. Transfer mixture to a greased or oiled 14 x 10 casserole dish. Ensure the mixture is evenly distributed. Refrigerate for at least 30 minutes.
6. Preheat oven to 350 F. Bake for 45 to 55 minutes. Remove and let set for 5 to 10 minutes.