"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Breakfast Casserole Recipe

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

Contributor:  
Contributor:  
Barb Ross
Added: Wednesday, February 27, 2008

Category:
Category:

Ingredients:  
Ingredients:  
8 - 10 hard boiled eggs (sliced)
2 pkges. seasoned croutons
1 pkge. fresh mushrooms (washed and sliced)
1 large roll Jones pork sausage (sliced in patties and browned)
1 cup cooking sherry or cooking wine
1 can Cheddar Cheese soup
1 can Cream of Mushroom soup

Directions:
Directions:
Heat soups and sherry (or wine) together until saucy. Okay to microwave if you want.
Spray bottom of 9x13 baking pan. Layer 1 package of croutons on bottom of pan. Layer sausage, eggs, mushrooms. Pour sauce over the casserole, then top with second package of croutons. Bake at 350 until heated through (about 45 minutes depending on your oven).

Number Of Servings:
Number Of Servings:
6 - 8
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
The original recipe only calls for 1 package of croutons but I find 2 packages work better. I like to cover the entire bottom of the pan with the first layer. Great for wedding or baby showers.

 

 

 

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