"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Presbyterian Casserole Recipe

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

Contributor:  
Contributor:  
Gail Lind
Added: Wednesday, April 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. bulk pork sausage
1 dozen eggs slightly beaten
4 cups milk
1 1/2 tsp. dry mustard
1 tsp. salt
1 1/2 grated cheese (I use cheddar, but other vareties are fine)
8 slices of bread, cubed

Directions:
Directions:
Brown and drain sausage. Mix eggs, mustard, milk and salt. Stir in bread, sausage, and cheese: pour into a 9 x 13 geased Pyrex pan. Cover with foil and refrigerate over night. Next morning, take out and let stand 1/2 hour. Heat oven to 350 and bake 1 hour. This can be cut in half and baked in an 8 x8 pan. I have used turkey sausage and substituted Egg Beaters for half of the eggs. I have also had it made with diced ham or with green peppers added.

Personal Notes:
Personal Notes:
We used to serve this casserole at brunches at the Community Presbyterian Church in Lombard, Illinois when we lived there. I make it for Christmas breakfast, since it bakes while we open presents.

 

 

 

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