"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Brunch Casserole Recipe

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This recipe for Brunch Casserole, by , is from The Klein-Kurtenbach 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!

Contributor:  
Contributor:  
Ken and Mary Kurtenbach Travnicek

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. sausage, browned and drained
2 1/2 c. herbed croutons
2 c. grated cheddar cheese
8 eggs, beaten
3/4 tsp. dry mustard
2 1/2 c. milk
1 can mushroom soup
1/2 c. sour cream

Directions:
Directions:
1. Comine eggs, mustard and milk and set aside
2. Put croutons in bottom of greased 9X13 pan
3. Layer cheese, then sausage, then egg mixture.
4. Cover and refrigerate overnight
5. Before baking, combine soup and sour cream and spread over casserole
6. Bake at 325 for 1 1/2 hours

Number Of Servings:
Number Of Servings:
10
Personal Notes:
Personal Notes:
Mary notes that if you do not use herbed croutons you can use the cubed stuffing mix and and 1/2 tsp. sage and 1/4 tsp. thyme. These and NOT the croutons you use on salads. Pepperidge Farm makes the cubed stuffing mix, but there are other brands as well.

 

 

 

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