Mushroom Sausage Casserole Recipe
"Breakfast Casserole Recipes"


Mushroom Sausage Casserole

3 tablespoons softened butter
12 slices white bread, crusts removed
1/2 cup butter
1/2 pound fresh mushrooms, trim and slice
2 cups thinly sliced yellow onions
salt and pepper
1 1/2 pounds mild italian sausage
1 pound grated cheddar cheese
5 large eggs
2 1/2 cups milk
1 tablespoon dijon mustard
1 teaspoon dry mustard
1 teaspoon ground nutmeg
2 tablespoons finely chopped fresh parsley

Butter the bread with the 3 tablespoons softened butter and set aside. In 10-inch skillet, melt the 1/2 cup butter, brown the mushrooms and onions over medium heat for 5 to 8 minutes or until tender. Season to taste with salt and pepper. Set aside. Cook the sausage, drain well and crumble into bite-sized pieces. Grease an 11x7 inch baking dish, add and layer half of the bread, mushroom mixture, sausage, and cheese.

Repeat the layers, ending with the cheese. Mix the eggs, milk, both mustards, nutmeg, 1 teaspoon salt and 1/8 teaspoon pepper in a medium-sized mixing bowl. Pour over the sausage and cheese casserole. Cover the casserole and refrigerate overnight. Heat oven to 350F. When ready to bake, sprinkle the parsley evenly over the top of the casserole, bake uncovered for 1 hour or until bubbly. Serve immediately.

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