Sausage Mushroom Casserole Recipe

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Sausage Mushroom Casserole

Joyce Anderson


This recipe is from my grandmother who made this for us as kids. We would eat it at breakfast and dinner!
It has been a favorite for years and something my husband and grown sons still ask me to make!

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1 Hr


1 Hr 15 Min


2 pkg
jimmy dean sausage roll (sage or regular)
6-8 slice
white bread (crust trimmed off the top)
eggs (beaten)
1 pkg
shreaded cheddar cheese (2 cups)
2 tsp
yellow mustard
1 jar(s)
sliced mushrooms (drained)
1 tsp
1 can(s)
cream of mushroom soup
2 1/2 c
milk, 2%

Directions Step-By-Step

Use a 9 x 13 baking pan, spray with Pam.

Brown and drain sausage.

Cut bread in 1/2 slices (trimming the crust off tops) and lay them in the pan.
Cover bread slices with cooked sausage and spread the 2 cups of shreadded cheese over sausage.
Beat eggs, 2 cups of milk, 2 tsp. mustard, and pepper together and pour over the top of the bread, sausage, and cheese. Cover with foil and put into fridge overnight.
Next day, uncover and mix mushroom soup and 1/2 cup of milk and pour over the top; spread to cover.
Top with mushrooms and bake @ 350 for 1hr. and 15 min. Let cool for 20 minutes and then slice.
**This is awesome for breakfast, but we also eat it for dinner! Just make up a salad to go with it!**

About this Recipe

Course/Dish: Breakfast Casseroles