Email to Buny      

Tahoe Brunch Casserole

Source of Recipe

Chyrel's Kitchen


Recipe Introduction

(Must be prepared 24 hours in advance) Doubled fits in largest pyrex casserole. Serves 8.

List of Ingredients

12 slices sourdough bread (crusts removed)
2-3 tbsp. butter or margarine (softened)
1/2 c. butter or margarine
1/2 lb. fresh mushrooms, trimmed and sliced
2 c. thinly sliced yellow onions
Salt and pepper
1 1/2 lbs. mild Italian sausage
3/4 to 1 lb. cheddar cheese, grated
5 eggs
3 tsp. Dijon mustard
2 1/2 c. milk
1 tsp. dry mustard
1 tsp. ground nutmeg
2 tbsp. finely chopped fresh parsley


Recipe

Butter bread and set aside. In a 10 to 12" skillet, melt the 1/2 cup butter and brown mushrooms and onions. Salt and pepper to taste and set aside. Cook sausage cut into bite six pieces. Grease 11 x 17 shallow casserole, layer 1/2 of the bread, mushroom mixture, sausage and cheese. Mix eggs, milk, both mustards, nutmeg, 1 teaspoon and 1/8 teaspoon pepper. Pour over cheese. Cover and chill overnight.

Sprinkle with parsley and bake uncovered in preheated 350 degree oven for 1 hour until bubbly. Serve immediately with fruit salad and crusty bread.