SAUSAGE AND MUSHROOM CASSEROLE

Sausage and Mushroom Casserole image

Yield serves 4

Number Of Ingredients 8

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

Steps:

Cook the sausage in an 8-inch nonstick skillet over medium heat. Turn it a couple of times so that it browns evenly. Remove the sausage from the skillet and cut into 2-inch pieces.
Lightly butter a 9 x 13 x 2-inch baking pan. Pour the bread cubes over the bottom of the pan. Sprinkle evenly with the sausage and Cheddar cheese.
Whisk together the eggs, milk, and dry mustard in a large bowl. Pour the egg mixture over the sausage mixture. Cover tightly with aluminum foil and refrigerate overnight.
Preheat the oven to 300°F.
Remove the pan from the refrigerator, uncover, and pour the mushroom soup mixture over the casserole.
Bake the casserole, uncovered, for about 1 1/2 hours or until fairly firm inside and lightly golden on top. Let stand for 5 minutes. Serve warm.