This was our Recipe of the Month for November off of the website. Shannon mentioned we should start putting the recipes on the blog too.
This comes from my dear friend, Steve “Skeeter” Keller all the way in Elko, Nevada. It is a great breakfast casserole that you can make the night before and cook the next morning. This is a Christmas morning tradition in the Keller household.
2 1/2 cups seasoned croutons
2 cups grated cheddar cheese
1 1/2 lbs. sausage, browned and cut into bite sized pieces (link or patty).
3/4 tsp dried mustard
1/2 cups milk
1 can cream of mushroom soup
Place 2 1/2 cups seasoned croutons in a casserole dish.
Cover with 2 cups grated cheddar cheese.
Add 1 1/2 lbs. of browned sausage cut into bite sized pieces. You can use either link or patty sausage.
Beat 4 eggs, 3/4 tsp mustard and 2 1/2 cups milk together in a bowl.
Pour egg mixture over sausage.
Dilute 1 can of cream of mushroom soup with 1/2 cup milk. Spoon soup mixture over the top of the casserole.
Place casserole in the refrigerator overnight.
Bake at 300 degrees for 1 1/2 hours.