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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Egg Casserole Recipe

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This recipe for Egg Casserole is from The Lautermilch Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 C. Pepperidge Farm Herbed Croutons
2 1/2 C. grated Cheddar Cheese
1 lb. ground sausage (Jimmy Dean Spicy is great!)
4 eggs
2 1/2 C. milk
1/2 - 1 tsp. Ground Mustard
salt & pepper to taste
1 C. Cream of Mushroom soup
1/2. C. milk
Directions:
Directions:
Brown & drain sausage.
Grease 9 x 13" casserole dish.
Layer: croutons
shredded cheddar cheese
browned sausage
Beat eggs, mustard, salt, pepper and milk. Pour over layers in casserole dish.
Refrigerate overnight.
Mix cream of mushroom soup and milk the next day and pour over casserole.

Bake at 325º for 45 - 60 minutes.
Number Of Servings:
Number Of Servings:
8 - 12
Preparation Time:
Preparation Time:
overnight, bakes for 60 minutes in am.

 

 

 

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