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Christmas Morning Casserole Recipe

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This recipe for Christmas Morning Casserole, by , is from Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gil and Jeanne Slater
Added: Sunday, December 24, 2006


2 loaves Italian/French bread
2 large onions
1/2 to 1 lb button mushrooms
1/2 to 1 lb crimini mushrooms
2 lbs Italian sausage (1/2 hot , 1/2 regular)
1 red pepper roasted, or jar roasted red peppers
(if you don't like peppers, use sun dried tomatoes)
1 to 2 lbs cheese (1/2 Jack and 1/2 cheddar)
8 to 12 eggs
Cream (or 1/2 and 1/2)
Salt, pepper, nutmeg, cayenne pepper, Worcestershire sauce

Cut bread into 1 to 1 1/2 in cubes.
Slice onion and saute til caramelized.
Slice shrooms and cook til nicely browned and full flavored
Remove casings from sausage, stir fry.
Grate cheese

Layer ingredients into one 9 X 12 casserole and one 8 X 8.
Start with bread cubes and end with cheese, usually two

At this point the dish can be refrigerated or frozen. When
ready to serve:

Beat eggs, add cream to make 12 cups. Add salt,
pepper, nutmeg and Worcestershire sauce to your taste.
Pour over casserole slowly, allowing liquid to seep into the
bottom of the dish. It should come at least 3/4 of the way
up the dish. Dot top with pats of butter.

Bake at 375 F for 45 minutes or until the top is brown
and the dish is bubbling.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
This is our traditional Christmas Morning
dish... We serve it with Salsa.




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