How do make the cream sauce in the Wisconsin breakfast cassarole

Butter, cream and flour. Don't need a lot of flour because the cream will thicken the sauce.

That recipe from luvcookbooks looks great! https://food52.com/recipes/15168-wisconsin-breakfast-casserole

If you go to luvcookbooks's profile page at https://food52.com/users/1390-luvcookbooks you can click on the icon to email her directly and see what she uses, whether like Caroline suggests, it's just butter and cream or whether she adds some flour too. Either way would be good.

hi kenda! i'm not completely sure, but i've made a simple cream sauce in the past by adding a bit of butter and salt to cream and then gently simmering until it's just slightly thickened, enough to coat the back of a spoon.