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 350�F. 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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