SAUSAGE-MUSHROOM BREAKFAST CASSEROLE
This breakfast casserole is fabulous - the cream of mushroom soup and sausage cooks up to taste like sausage gravy. I've never had so many compliments on a breakfast casserole before! This is best when prepared the night before and baked the next morning.
Provided by Amy in KC
Categories One Dish Meal
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- The night before baking, prepare the casserole and the next morning prepare the topping and bake.
- Place torn bread in 9x13 baking dish. Top bread with browned and drained sausage and mushrooms. Sprinkle shredded cheese over the sausage and bread.
- Mix 2 cups milk, eggs, and mustard. Pour egg mixture over the cheese and sausage.
- Refrigerate overnight.
- Before baking, preheat the oven to 350 degrees. Mix the 10 3/4 oz can of cream of mushroom soup with 1/2 cup milk and pour over the casserole before baking.
- Bake 1 to 1-1/2 hours in 350 degree oven.
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