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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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As a retired home economics teacher, I've made quite a few recipes through the years. This hearty casserole in a favorite of my family. Dorothy Erickson, Blue Eye, Missouri Ingredients:
2 pounds johnsonville® mild ground italian sausage |
2 medium green peppers. coarsely chopped |
1 medium onion, chopped |
8 eggs |
2 cups milk |
2 teaspoons salt |
2 teaspoons white pepper |
2 teaspoons ground mustard |
12 slices bread, cut into 1/2-inch pieces |
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry |
2 cups (8 ounces) shredded swiss cheese |
2 cups (8 ounces) shredded cheddar cheese |
1 medium zucchini, cut into 1/4-inch slices |
Directions:
1. In a large skillet, cook the sausage, green peppers and onion over medium heat until meat is no longer pink; drain. Meanwhile, in a large bowl, whisk the eggs, milk, salt, pepper and mustard. Stir in the sausage mixture, bread, spinach, cheeses and zucchini.
2. Transfer to a greased 13-in. x 9-in. baking dish. Cover and refrigerate overnight.
3. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 40 minutes. Uncover; bake 40-45 minutes longer or until a knife inserted near the center comes out clean. Yield: 10-12 servings.
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