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Mushroom Egg Casserole Recipe

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This recipe for Mushroom Egg Casserole is from The Cyr Family Cookbook, 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:  
2 lb. breakfast sausage, cooked
2 1/2 c. bread croutons (italian seasoned)
2 c. shredded cheddar cheese
1/2 lb. sauteed mushrooms
4 eggs
3/4 tsp. dry mustard
2 1/2 c. milk
Topping:
1 10.5oz.can cream of mushroom soup
1/2 c. milk
1/2 c. sauteed mushrooms (optional)
Directions:
Directions:
This recipe is to be made ahead for cooking the next day.
Put sausage in bottom of a 9 x 13 inch pan. Add croutons, cheese and mushrooms.
Beat together eggs, dry mustard, and 2 1/2 c. milk. Pour over the casserole ingredients.
Mix together the cream of mushroom soup and 1/2 c. milk. Add sauteed mushrooms (optional). Spread over the casserole mixture.
Refrigerate overnight.
Bake in 300 degree oven for 1 1/2 hours or until done. Note: I often bake at 325 degrees to speed up the baking process.
Number Of Servings:
Number Of Servings:
8 - 12
Preparation Time:
Preparation Time:
1 hour

 

 

 

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