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Sausage, Egg, and Cream of Mushroom Casserole

Deel op Facebook Print Recipe

Ingredients

Start the night before.

  • 2 cups seasoned croutons or cubed dried bread
  • 1 lb. bulk sausage
  • 1 tsp. non-salt seasoning such as Mrs. Dash
  • 4 eggs beaten
  • 3 cups milk
  • 1 can condensed cream of mushroom soup
  • 1 tsp. ground mustard powder
  • 1 cup cheddar cheese shredded

Instructions

  • Butter a 9 × 13-inch baking dish and spread croutons evenly in the pan.
  • Brown sausage, drain, and then spread the sausage over the croutons.
  • Sprinkle the non-salt seasoning over that.
  • Mix together the eggs, milk, soup, and mustard powder and then pour this liquid mixture over the sausage and croutons.
  • Cover the casserole and refrigerate overnight.
  • In the morning, let the casserole sit on the counter for 30 minutes while you preheat the oven to 325°.
  • Bake the casserole for 1 hour or until lightly browned.
  • Remove from oven and turn off heat; sprinkle the cheddar cheese over the top and place the casserole back into the oven until cheese has melted.

Notes & Wine Advice

Let stand for about 5 minutes before serving.
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Course; Breakfast / Casserole / Eggs
Cuisine; Amish