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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Tahoe Brunch Casserole Recipe

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This recipe for Tahoe Brunch Casserole is from Labor of Love, 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:  
12 slices sourdough bread, crusts removed
1/4 c. butter, softened
3 tbsp butter
1/2 lb. fresh mushrooms, sliced thin
1 small onion, diced
1 1/2 lb. mild Italian sausage
1 lb. cheddar cheese, grated
5 eggs
2 1/2 c. milk
1 tsp. Dijon mustard
1 tsp. nutmeg
2 tbsp. fresh parsley
Directions:
Directions:
Butter one side of bread with softened butter; set aside.
In a 10-12 inch skillet melt 3 Tbs. butter, add mushrooms and onions, sauté until tender. Season to taste with salt and pepper. Set aside.
Cook sausages until browned and cut into bite size pieces. In greased 9 x 13 shallow casserole layer 1/2 bread then mushroom mixture, sausage, and then cheese. Repeat ending with cheese.
In medium sized bowl mix eggs, milk, mustard, nutmeg, and 1 teaspoon salt and 1/8 teaspoon pepper. Whisk together well.
Pour over casserole. Cover and refrigerate overnight. Sprinkle parsley over casserole before baking. Bake uncovered at 350 degrees for 1 hour or until bubbly.

Serves 12
Personal Notes:
Personal Notes:
I've been making this for years. Great brunch dish for a crowd.

 

 

 

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