Ingredients
-
12
-
11
-
1/2
-
2
-
-
-
1 1/2
-
1
-
5
-
3
-
2 1/2
-
1
-
1/2 - 1
-
2
-
Directions
Next-Day Brunch Casserole Bake, This makes a great dish when you are having company over for a brunch, no fussing it’s all done a day ahead — plan ahead this casserole needs to be refrigerated overnight :), Kit Cal You always have great recipes But in this one, I’m assuming that ingredients not used in instructions 1-6 go into the custard mix I’m going to do this for Mother’s Day Wish me well
billl, yummy! it’s very rich and filling
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Steps
|
1
Done
|
Butter Bread With About 3 Tablespoons Soft Butter (can Use More). |
|
2
Done
|
in a 10-12-Inch Skillet, Melt 1/2 Cup Butter and Brown Mushrooms and Onions, Add Salt and Pepper to Taste; Set Aside. |
|
3
Done
|
in the Same Skillet, Cook the Sausage, Cut Into Small Bite-Size Pieces. |
|
4
Done
|
Grease an 11 X 17" Casserole Dish. |
|
5
Done
|
Layer One Half of the Bread Slices in the Bottom, Then Top With the Mushroom Mixture, Sausage, Then Half of the Cheese. |
|
6
Done
|
Cover the Sausage Mixture With the Remaining Bread Slices. |
|
7
Done
|
Pour the Egg/Cream Mixture Over the Bread Slices. |
|
8
Done
|
Top With Remaining Grated Cheddar Cheese (or You May Sprinkle on the Last 3 Minutes of Baking Time If Desired). |
|
9
Done
|
Cover and Chill in the Refrigerator, Overnight. |
|
10
Done
|
the Following Morning/Day, Set Oven to 350 Degrees F. |
|
11
Done
|
Bake For 1 Hour or Until Bubbly. |
|
12
Done
|
Serve Immediately. |
