Sausage Mushroom Casserole

Sausage Mushroom Casserole

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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!


★★★★★ 1 vote

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)
  • 12
    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%

How to Make Sausage Mushroom Casserole


  1. 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.
  2. 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.
  3. 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.
  4. **This is awesome for breakfast, but we also eat it for dinner! Just make up a salad to go with it!**

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About Sausage Mushroom Casserole

Course/Dish: Breakfast Casseroles

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