Home Cooking Recipes
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Breakfast Casserole
Chef:  Shirley Nichols - Vernon, TX          Category:  Main Dishes

Ingredients:
2 1/2 cups seasoned croutons
2 lbs. bulk pork sausage
4 eggs
3/4 teaspoon dry mustard
1/2 cup milk
2 cups shredded cheese
1 (4 oz.) can mushroom stems and pieces
2 1/2 cups milk
1 (10 3/4 oz.) can cream of mushroom soup











Directions: Place croutons in a greased 13x9x2 inch dish, sprinkle with cheese. Cook sausage in skillet until brown. Crumble meat, drain. Spoon sausage and mushrooms over cheese. Combine eggs, 2 1/2 cups milk and mustard, mixing well. Pour over sausage. Cover and refrigerate for 8 hours. Combine mushroom soup and 1/2 cup milk, pour over casserole. Bake uncovered at 325°F for 45 minutes or until heated through.

Notes:

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