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COUNTRY KITCHEN CASSEROLE




Source of Recipe


NEWS CHANNEL 5






List of Ingredients



• 1 1/2 LBS. SAUSAGE (HOT OR MILD)
  
• 1 (5 1/2 OZ.} PKG. HERB SEASONED CROUTONS
  
• 2 CUPS SHREDDED SHARP CHEDDAR CHEESE
  
• 2 CUPS SHREDDED PEPPER JACK CHEESE
  
• 1/4 CUP MINCED ONION
  
• 8 EGGS
  
• 2 CUPS HALF AND HALF
  
• 1 1/2 CUPS MILK
  
• 1 1/2 TSP. DRY HOT MUSTARD
  
• SALT AND PEPPER TO TASTE
  
• CHOPPED RED AND GREEN PEPPERS FOR GARNISH
  






Instructions



1. COOK SAUSAGE IN LARGE SKILLET UNTIL BROWNED. DRAIN, CRUMBLE AND SET ASIDE
   
2. SPREAD CROUTONS ON THE BOTTOM OF A LIGHTLY GREASED 9X13 INCH BAKING DISH. COVER CROUTONS WITH CHEDDAR AND PEPPERJACK CHEESES.
   
3. SPRINKLE COOKED SAUSAGE AND ONIONS OVER CHEESES.
   
4. IN LARGE BOWL, BEAT TOGETHER THE EGGS,CREAM, MILK, MUSTARD,SALT AND PEPPER.
   
5. POUR MIXTURE EVENLY OVER SAUSAGE.
   
6. COVER AND REFRIGERATE CASSEROLE FOR 8 HOURS.
   
7. BAKE AT 350 DEGREES FOR 45-60 MINUTES.
   
8. LET STAND 20 MINUTES BEFORE SERVING
   
9. GARNISH WITH PEPPERS.