kate’s egg and sausage casserole
Years ago, when we were still living in Chicago, our friend Kate had our family over for brunch. It was a beautiful day and we ate outside in their yard. Kate is an excellent cook and she made casseroles that were so outstanding and delicious. I hand-wrote her recipe from that day and never made it since! (you know how that happens, right?)
About two weeks ago, I was invited to a brunch here and thought I’d go for it. Turns out this recipe was not hard at all- not sure what has been keeping me away from it! I ended up making 2 and dropping some off for a neighbor who immediately texted me saying “I want that recipe!” – here it is:
Egg and Sausage Casserole
8 slices bread w/o crusts and cubed (I used pepperidge farm white)
1 lb. pork sausage cooked, crubled and drained (I just chopped mine up after I cooked them)
1 1/2 c. fresh mushrooms sauteed and drained
2 C. grated cheddar cheese
2 1/2 C. milk
1/4 tsp. dry mustard
1 10 3/4 ounce can of condensed cream of mushroom soup
1/2 soup can of milk buttered bread crumbs (Kate uses 1 C. pepperidge farm herb stuffing mix heated with 2 T. melted butter or margarine)
Place bread crumbs in the bottom of an 8 X 12 inch dish. add cooked sausage, mushrooms and cheese.
In seperate bowl, mix together eggs, milk, dry mustard. Pour liquid ingredients over ingredients in casserole. Cover and refrigerateovernight.
The next day, bring casserole to room temp, mix mushroom soup with 1/2 C. of milk. Pour over casserole. Cover with buttered seasoned breadcrumbs. Bake in preheated 325 for 75 minutes. Yields 10 -12 servings.