"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Egg Casserole Recipe

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

Contributor:  
Contributor:  
Jackie Johnson
Added: Friday, November 14, 2008

Category:
Category:

Ingredients:  
Ingredients:  
8 slices white bread, dried out and cubed
4 cups cheddar cheese, grated
6 eggs, beaten
4 cups milk
2 tsp salt
2 tsp dry mustard

Directions:
Directions:
Spray Pam on 9 x 13 pan; set aside. Place cubed bread in bottom of pan. In large bowl combine: eggs, milk, salt and dry mustard; set aside. Sprinkle cheddar cheese over bread. Pour milk and egg mixture over. Refrigerate overnight. Set out 40 min before baking to bring to room temp. Bake 1 hour at 325 I add one pound browned sausage, onions, green peppers, and mushrooms before topping with cheese and milk/egg mixture.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
25 min
Personal Notes:
Personal Notes:
Mom started making this in 1977 and we have continued serving it every Christmas Morning!

 

 

 

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