(Photo by me, Doris)
I found this recipe in the Shawano Evening Leader paper so very many years ago. It was a favorite of the missionaries when they’d come here for breakfast on their P-day. M-m-m-m-m-m, we like it a lot!
Ahead of time, brown and drain the pork sausage (listed below).
YOU WILL NEED:
- 10-12 slices bread, cubed without crusts (I use thick “Texas Toast” slices, but French bread works, too.)
- 1/2 lb. cheddar cheese, grated
- 1 lb. bulk pork sausage, browned and drained (My personal favorite is a 1 lb.plastic sort of tube of Jimmy Dean Premium Pork Sausage – sage flavored. If you don’t like it this ‘herby’, use just the ‘original flavored’ pork sausage.)
- 4 eggs, beaten
- 2 and 1/2 cups milk (Ryan said they replaced some of the milk with cream, and some of egg nog– they liked it like that.)
- 1 can Cream of Mushroom Soup, plus additional 1/2 can of milk.
- 1 of 4 oz. can of mushroom pieces, optional
- Put cubed bread into 9×13 cake pan that has been sprayed with PAM (or greased with shortening).
- Grate cheese over the bread layer.
- Layer sausage over the cheese layer.
- Beat eggs into 2 and 1/2 cups milk and pour evenly over the layered mixture in pan.
- Cover tightly and refrigerate the above for 12 hours (or over night, or all day). Just before ready to bake, do this:
- Layer 1 of 4 oz. can mushroom slices on top of casserole.
- Mix 1 can cream of mushroom soup with another 1/2 cup milk and pour evenly over the top of the mushrooms.
Source Recipe: http://milkmaidrecipebox.blogspot.com