Gringo Sausage Casserole
List of Ingredients
9 slices white bread cut into 1/2" cubes
some softened butter
2 lbs sausage, browned and drained
1/4 lb green onions, sliced
1/4 cup green pepper, finely chopped
1/2 cup fresh mushrooms, sliced thinly
1/4 cup red peppers or pimientos, chopped
2 1/4 cups cheese, coarsely grated
1 dozen large eggs, well beaten
2 cups half 'n half
2 Tbls Worcestershire
2 Tbls cooking sherry
1 tsp seasoned salt
2 tsp dry mustard
1 tsp freshly ground pepper
Recipe
Cut the crusts off bread, spread both sides with softened butter, and cut into cubes. Place 1/3 of the bread into each of 3 well greased 9" cake tins. Saute vegetables and sausage, drain well, and spoon 1/3 of it into each cake tin over the bread. Spread 1/3 of the cheese over the sausage in each tin. Combine eggs, half and half, and all spices, Worcestershire, and sherry. Beat well and divide evenly among tins. Cover and refrigerate over night. Bake in Dutch oven on a wire rack at 350F for about 45 minutes or until eggs are set. Split coals top and bottom, 12/12 and check at 9 minute intervals. Adjust heat as needed. Serve on hot flour tortillas.
Note: this recipe makes three pans of casserole, or it can be put directly into a 12-inch Dutch oven.
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