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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 8 |
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Make this the night before, put it in the oven in the morning. Perfect for overnight company, or Christmas morning brunch. This recipe comes from a 1978 Chicago Women's Guild Cookbook. I make it every time we host family from out of town. I serve it with fruit compote or cut melon. Ingredients:
8 slices bread, cubed (i use whole wheat) |
1/2 lb sharp cheddar cheese, grated |
1 lb pork sausage |
1/4 teaspoon mustard |
1 cup mushroom, chopped |
4 eggs |
3 cups milk |
1 (12 ounce) can cream of mushroom soup |
salt and pepper |
Directions:
1. Layer the bread in a greased 9x13 pan; preheat oven to 325.
2. Sprinkle cheese over the bread.
3. Saute the sausage, breaking into bite-size pieces; arrange on top of cheese.
4. In a medium bowl, beat together milk, mustard, salt, pepper and eggs. Pour over items in the pan and let stand overnight.
5. The next day, just before baking, mix the mushrooms and mushroom soup together; pour over top.
6. Bake for 1 hour and 15 minutes or until bubbly. Let stand 5-10 minutes before cutting into squares.
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