Sausage, Egg, and Cream of Mushroom Casserole
Ingrediënten
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
Instructies
- 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 / Tips / Wine Advice:
Let stand for about 5 minutes before serving.
