As with all recipes from this book I have, it can be a gigantic recipe. This one is nice though, because you do have an alternative option: you can make this as individual servings, in 8 to10 oz ovenproof coffee mugs. Just spray them with cooking spray, divide everything up among the cups and cook for about 25-30 minutes. That said, maybe you do need a huge casserole, so I'll put that version of the recipe down below.
- 8 (1 1/2 oz) sourdough (or French) bread slices cut into 1/2 inch cubes
- 12 oz package fully cooked pork sausage patties, chopped
- 2 1/2 cups 2% reduced fat milk
- 4 large eggs
- 1 Tbsp Dijon mustard
- 1/2 cup buttermilk
- 10.75 oz can cream of mushroom soup
- 1 cup shredded sharp cheddar cheese
Preheat oven to 350 degrees. Arrange bread in 2 lightly greased 9 inch square baking dishes or 1 lightly greased 13x9 inch baking dish. Top evenly with sausage. Whisk together 2 1/2 cups milk, eggs, and Dijon mustard. Pour evenly over bread mixture.
Whisk buttermilk and cream of mushroom soup together. Spoon over bread mixture; sprinkle with cheddar cheese. Place casserole on a baking sheet. Bake for 1 hour, or until casserole is set. Serve immediately.
NOTES: I do not like sourdough. It's gross. It should not exist. Therefore I swapped the sourdough in the recipe for French bread. Much better.
This recipe can also be frozen if you want to plan ahead. Cover it in plastic wrap and then foil, freeze it for up to a month. Make sure to thaw it in the fridge the night before and then bake it normally.
Serves 10
Prep Time: 20 minutes
Total Time: 1 hour, 20 minutes
Recipe from America's Best Recipes - Comfort Food
No comments:
Post a Comment