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Tahoe Brunch Recipe

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This recipe for Tahoe Brunch, by , is from The Hansen Family & Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sue Blankenship
Added: Tuesday, May 2, 2006


11/2 pounds mild Italian susage
12 slices white bread crusts removed
2-3 T. butter softened
1/2 cup butter or margarine
1/2 pound mushrooms trimmed and sliced
2 cups thinly sliced yellow onion or 1 1/3 Cups scallions
1 1/2 Cups grated cheddar cheese
salt and pepper
5 eggs
21/2 cups milk
3 tsp. Dejon mustard
1 tsp. dry mustard
1 tsp. nutmeg
2 T. chopped parsley

Make Ahead 24 hours
Butter bread with the 2-3T butter and set aside.
In a 10"-12" skillet melt 1/2 cup butter add mushrooms and onions,add salt and pepper cook 5 to 8 minutesand set aside.
Cook susage and cut into bit size or crumble and cook.

In a greased 11X7 shallow casserole layer:
1. half the buttered bread
2. mushroom mixture
3. cooked susage
4. Cheddar Cheese grated
5. REPEAT the layers once again

In a medium bowl mix the eggs,milk, salt and pepper,mustards and nutmeg.
Pour over all in casserole and refrigerate over night.
Sprinkle with parsley before baking.
Bake at 350 degrees for ! hour.

Number Of Servings:
Number Of Servings:
10 to 12
Preparation Time:
Preparation Time:
1/2 hour.
Personal Notes:
Personal Notes:
Serve with Fresh Fruit and Crusty Bread.
Men love this dish!




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