Sausage and Mushroom Casserole

Name: Sausage and Mushroom Casserole
Yield: serves 4
Ingredients: 1 pound breakfast sausage links; 8 slices white bread, cut into cubes; 1 cup grated Cheddar cheese (4 ounces); 4 extra-large eggs; 1 1/2 cups milk; 1 tablespoon dry mustard; Kosher salt and freshly ground black pepper to taste; One 14 3/4-ounce can condensed cream of mushroom soup mixed with 1/4 cup milk, or 1 1/2 cups homemade cream of mushroom soup

December 14, 2011

Traditionally made by my stepmother, Sue, for New Year’s Day brunch, this is a wonderful make-ahead dish. It can be prepared with canned cream of mushroom soup or leftover homemade cream of mushroom soup, and you can substitute various kinds of sausage, according to your taste. Serve with Mimosas (pages 246–247) or Bloody Marys (page 245).

Recipe notes

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