Sausage Mushroom Casserole
It has been a favorite for years and something my husband and grown sons still ask me to make!
2 pkgjimmy dean sausage roll (sage or regular)
6-8 slicewhite bread (crust trimmed off the top)
1 pkgshreaded cheddar cheese (2 cups)
2 tspyellow mustard
1 jar(s)sliced mushrooms (drained)
1 can(s)cream of mushroom soup
2 1/2 cmilk, 2%
How to Make Sausage Mushroom Casserole
- 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!**