Sausage and Mushroom Casserole

1. 1

   Cook the sausage in an 8-inch nonstick skillet over medium heat.

2. 2

   Turn it a couple of times so that it browns evenly.

3. 3

   Remove the sausage from the skillet and cut into 2-inch pieces.

4. 4

   Lightly butter a 9 x 13 x 2-inch baking pan.

5. 5

   Pour the bread cubes over the bottom of the pan.

6. 6

   Sprinkle evenly with the sausage and Cheddar cheese.

7. 7

   Whisk together the eggs, milk, and dry mustard in a large bowl.

8. 8

   Pour the egg mixture over the sausage mixture.

9. 9

   Cover tightly with aluminum foil and refrigerate overnight.

10. 10

    Preheat the oven to 300F.

11. 11

    Remove the pan from the refrigerator, uncover, and pour the mushroom soup mixture over the casserole.

12. 12

    Bake the casserole, uncovered, for about 1 1/2 hours or until fairly firm inside and lightly golden on top.

13. 13

    Let stand for 5 minutes.

14. 14

    Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.