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Servings: |
8 servings |
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Ingredients: |
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12 slices white bread, crusts removed
2 to 3 tbsp. butter or margarine, softened
1/2 cup butter or margarine
1/2 lb. fresh mushrooms, trimmed and sliced
2 cups thinly sliced yellow onions
Salt and pepper
1-1/2 lb. mild Italian sausage
3/4 to 1 lb. cheddar cheese, grated
5 eggs
3 tsp. Dijon mustard
2-1/2 cups milk
1 tsp. dry mustard
1 tsp. ground nutmeg
2 tbsp. finely chopped fresh parsley
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Directions:
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Butter bread and set aside. In a 10 to 12-inch 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 an 11x17-inch shallow casserole. Layer 1/2 of the bread, mushroom mixture, sausage and cheese. Mix eggs, milk, both mustards, nutmeg, 1 teaspoon salt and 1/8 teaspoon pepper. Pour over cheese. Cover and chill overnight.
Sprinkle with parsley and bake uncovered in preheated 350ºF oven for 1 hour until bubbly. Serve immediately with fruit salad and crusty bread.
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(Must be prepared 24 hours in advance) - Doubled fits in largest pyrex casserole.
* This recipe is from “One Million Recipes” CD-Rom located on http://www.acrllc.com.
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