Monday, February 8, 2010

Brunch Casserole

1 1/2 lbs link sausage (26 links)
8 slices french bread, cubed
2 1/2 c. milk
1/2 tsp salt
1 cup fresh mushrooms, sliced
3/4 lb. mild cheddar cheese, grated
4 eggs
1 1/2 tsp dry mustard
1 can cream of mushroom soup
1/2 cup milk

Grease 9x 13 pan. Place bread cubes in bottom. Brown sausage links and drain. Cut in thirds. Mix milk, eggs, salt and dry mustard, pour over bread and sausage. Sprinkle cheese on top. Cover and refrigerate over night. In morning, mix soup, mushrooms, and 1/2 cup milk. Pour over refrigerated mixture. Bake at 300, uncovered, for 1 1/2 hours. Remove from oven, cover with foil and cool for 10 minutes before serving.

***Awesome brunch recipe to feed a lot of people! I made for play group and was a hit with moms as well as kids!

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