Best Spicy Mushroom Soup With Egg Bread And Cheese Recipes

Sausage-Mushroom Breakfast Casserole image

Provided by Amy in KC

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 9

1 lb hot breakfast sausage (browned & drained) or 1 lb mild breakfast sausage (browned & drained)
2 cups milk
1/4 teaspoon dry mustard
4 eggs
8 pieces white bread (torn into pieces)
1 (4 ounce) can sliced mushrooms (drained) or 1 (4 ounce) can fresh sliced mushrooms
2 1/2 cups shredded cheddar cheese or 2 1/2 cups colby-monterey jack cheese
1/2 cup milk
1 (10 3/4 ounce) can cream of mushroom soup

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.

Bob Evans Make-Ahead Breakfast Casserole image

Provided by VctrnRse

Categories Breakfast

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 13

1 lb pork sausage (Bob Evans Original Recipe Roll)
2 1/2 cups seasoned croutons
4 eggs
2 1/4 cups milk
1 (10 1/2 ounce) can condensed cream of mushroom soup
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 (4 ounce) can mushrooms, drained and chopped
1 cup shredded sharp cheddar cheese
1 cup shredded monterey jack cheese
1/4 teaspoon dry mustard
fresh herb (optional)
carrot, strips (optional)
picante sauce (optional)

Steps:

Spread croutons on bottom of greased 13" x 9" baking dish.
Crumble and cook sausage in medium skillet over medium heat until browned. Drain. Spread over croutons.
Whisk eggs and milk in bowl until blended. Stir in soup, spinach, mushrooms, cheeses and mustard.
Pour egg mixture over sausage and croutons.
Refrigerate overnight.
Preheat oven to 325°F Bake egg mixture 50-55 minutes or until set and lightly browned on top.
Garnish with herb sprigs and carrot, if desired. Serve hot with picante sauce, if desired.
Refrigerate leftovers.

Nutrition Facts : Calories 373.7, Fat 27.1, SaturatedFat 11.4, Cholesterol 147.6, Sodium 811.9, Carbohydrate 12.9, Fiber 1.5, Sugar 1.6, Protein 19.8

Cheesy Mushroom Bread Pudding Casserole image

Provided by Pat Duran

Time 1h5m

Number Of Ingredients 9

12 slice your favorite bread, cut into cubes
3 c sliced mushrooms, fresh
1/4 c diced onion
10 3/4 oz can cream of mushroom soup( reg. or fat-free)
4 large eggs
2 1/2 c milk
1 tsp dried thyme leaves,crushed between fingers
1/8 tsp of each dry mustard and black pepper
1 c shredded swiss cheese (4 oz. pkg.)

Steps:

1. Heat oven to 375^. Spray a 3-qt. shallow dish with buttery cooking spray. Combine and place prepared bread cubes,onions and mushrooms into the dish.
2. Beat together the soup,eggs, milk, thyme,dry mustard and pepper in a medium bowl with a whisk. Pour mixture over bread mixture , pressing the mixture down to coat evenly. Let stand for 30 minutes to soak up liquid. Bake for 35 minutes. Sprinkle cheese over casserole evenly and bake for 10 minutes more or until cheese has melted. Serve with gravy over top of each serving, if desired.