Author Notes
This casserole has made the rounds and you can find variations all over the internet but I still pull out my Momma's recipe card when I make it.
My family has always enjoyed it on Christmas morning with all the necessary holiday beverages and a winter fruit salad. Hard to mess up and warm and comforting. Perfect to feed a crowd! —The Hungry Leopard
Ingredients
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1 pound
breakfast sausage
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4 cups
shredded cheddar cheese
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8
slices of bread
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6
eggs
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2 cups
milk + 1/2 cup milk, reserved
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1
can of Cream of Mushroom soup
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1/2 tablespoon
dried Italian Herbs
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3/4 teaspoon
dry mustard powder
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1/2 teaspoon
salt
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Freshly cracked black pepper
Directions
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Grease a 9×13 inch baking dish. Spread the bread cubes into the prepared dish.
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Heat large skillet over medium high heat. Brown the sausage until coked through and no longer pink. Drain the excess grease.
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Sprinkle the browned sausage over the bread cubes.
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Sprinkle the shredded cheese over the sausage.
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Beat the eggs with 2 cups of milk, mustard powder, Italian herbs, salt and pepper.
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Pour egg mixture over bread/sausage/cheese. Cover the dish and refrigerate overnight.
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Preheat the oven to 325 degrees.
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Mix the cream of mushroom soup with 1/2 cup of milk. Pour over casserole.
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Bake casserole until firm and golden brown on top, approximately 1 hour.
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Eat and Enjoy!
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