Friday, December 24, 2010

Christmas Morning Casserole

Merry Christmas! Hope you're enjoying lots of good food over the next two days. I know I will be.

This casserole is a tradition in Mr. J's family, and I love it. You assemble most of it the night before Christmas and stick it in the fridge, so there's almost no work on Christmas morning. You can open presents while it's cooking and it will be ready by the time you're done. It's filled with sausage and cheese and eggs and french bread and all kinds of fatty goodness. It's definitely what I would call comfort food.

Christmas Morning Casserole


1 large loaf French bread, cut in thick slices
8 eggs
2 cups milk
1 t dry mustard
sliced mushrooms to desired amount
1/2-1 pound sausage, browned (I like it a little lower on the sausage, but Mr. J likes it heavier)
2 cups grated cheddar cheese
1 can cream of mushroom soup
1/2 cup milk


Arrange bread slices in 9X13 pan. Beat eggs, 2 cups milk, and mustard, and pour over bread. Top with mushrooms, sausage, and cheese. Cover and let soak overnight in refrigerator.

In the morning, combine 1/2 cup milk with mushroom soup and spread over top of casserole. Bake at 350 degrees for 60-70 minutes.


cpt49 said...

I have found that it really doesn't make a difference if you go ahead and finish putting the casserole together while you're making it. That way all you have to do once you get up on Christmas morning is to stick it in the oven.


Janell said...

That is good to know, thanks!