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Sausage Casserole


Cooking Time:

1 1/2 hours



A savory breakfast casserole


  • 1 lb. bulk, fresh pork sausage, seasoned as desired
  • 8 slices bread cubed
  • 2 Cups cubed cheddar cheese (8-ounces)
  • 4 large eggs
  • 2 1/2 Cups milk
  • 3/4 tsp. dry mustard
  • 1 (10.75 oz) can condensed or golden cream of mushroom soup
  • 1/2 Cup cup milk


Cook sausage in a large skillet until brown, breaking up with wooden spoon; drain. Pat sausage dry with paper towels. Grease 9 x 13-inch baking dish. Place bread cubes in baking dish. Sprinkle cubed cheddar cheese over bread. Sprinkle sausage over cheese. Combine eggs, 2 1/2 cups milk and dry mustard in medium bowl; beat with rotary beater or fork until well mixed. Pour egg mixture over layered mixture in baking dish. Cover with plastic wrap. Refrigerate for 8-24 hours. Heat oven to 300F. Stir together cream of mushroom soup and 1/2 cup milk in small bowl. Pour over mixture in baking dish. Place baking dish on baking sheet. Bake, uncovered, about 1 1/2 hours or until center is set when baking dish is slightly jiggled. Let stand for 10 minutes before serving.