"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Brunch Cassarole Recipe

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This recipe for Brunch Cassarole, by , is from A Taste of Blackhawk Country, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Laura Padula
Added: Saturday, July 21, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 roll of sausage (cooked, drained and crumbled)
4 1/2 c. cubed day old sourdough bread
2 c. shredded sharp cheddar cheese
10 eggs (slightly beaten)
4 c. milk
1 tsp. dry mustard
1 tsp. salt
1/4 tsp. onion powder
1/2 c. diced tomatoes

Directions:
Directions:
Place bread in well buttered 9 x 13 pan. Sprinkle with cheese. Combine next six ingredients and pour evenly over bread mixture. Cover and chill overnight. Preheat oven to 325. Bake uncovered for one hour. Tent with foil if top browns too quickly.

Number Of Servings:
Number Of Servings:
6 - 8
Personal Notes:
Personal Notes:
This is great to do the night before a brunch. We eat this for Christmas or Thanksgiving when we have family in town.

 

 

 

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