Recipe of the Week: Sausage Casserole

September 29, 2008 12:00 am

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Barbara J. Widmer of Alden submitted this recipe for Sausage Casserole. It is included in the "Great Expectations: Family Favorite Recipes," a Friends of the Helena Twp. Library Cookbook. She says it's a breakfast favorite in our home, but is good anytime. Serve with fresh fruit.

Sausage Casserole

8 slices of bread, cubed

1 - 11/2 pounds of bulk sausage

2 c. shredded sharp cheddar cheese

8 eggs

Approx. 1/4 c. half and half

1 can of cream of mushroom or cream of celery soup

Spray a 9x13 baking dish with cooking spray and layer the cubed bread to cover to bottom of the dish. Set aside.

In a large skillet, brown the sausage until cooked through. Remove from heat, drain, and add to the baking dish as the next layer.

Sprinkle the cheddar cheese over the sausage as the next layer in the baking dish. Set aside.

In a 2 c. measuring container, add the 8 eggs and beat. Then add half and half until the measure reaches 2 c. and stir well.

Carefully pour the egg mixture evenly over the layers in the baking dish. Cover and refrigerate overnight.

Preheat the oven the 350˚. Before baking, spread the can of soup, undiluted, in a thin layer over the top of the casserole.

Bake for 60 minutes. Remove from oven and let rest for 10 minutes before cutting.

Enjoy cooking? How would you like a new apron? If you have a recipe that friends and relatives rave over and ask for, please send it, along with your name, mailing address, phone number and some details on you, where you got the recipe and the reactions it gets to: Recipe of the Week, Record-Eagle, P.O. Box 632, Traverse City, MI 49685; fax (231) 946-8632.