Egg and Sausage Casserole. This is our family recipe for Christmas Casserole. Every year on Christmas morning Mom would make this and make us eat it because her parents made her eat it. It is a multi-generational family tradition that I am determined to keep going. Growing up everyone hated it, except me because I will eat just about anything. But as we children got older we learned to appreciate the casserole, embrace the casserole, love the casserole, even look forward to the casserole. I think all 5 of us kids are planning on perpetuating this Christmas Morning Casserole tradition for the next generation to complain about how much they hate it, but knowing that in time they too will learn to revere the casserole. I know I look forward to it every Christmas morning. Christmas is not the same without the casserole. I broke rank and file and few years back when I made it on some random day in March for no reason. I think my family was appalled at first, but eventually came around to the idea that Christmas Casserole can be eaten on other days of the year besides Christmas. I had left over yeast rolls so I twisted our traditional recipe into a something I could use with my left-overs.
Egg and Sausage Casserole
- Butter a 12" x 9" pan
- Layer in the pan
- 8 slices of bread, cubed
- 2 cups of grated cheese
- 1 lb of sausage, browned and drained
- 4 eggs
- 2 and 1/4 cup milk
- Salt and Pepper to taste
- Refrigerate overnight.
- Before baking mix 1 can of Cream of Mushroom Soup with 1/2 a can of Milk
- Pour over the casserole
- Bake 300 degrees for 1 hour
My pan of left over yeast rolls.
Adding the eggs and milk, then refrigerate overnight to let the eggy goodness seep in. I add salt and pepper to the eggs before I pour it over.
I used Cream of Potato Soup because I hate Cream of Mushroom Soup. I hate mushrooms in general. I will not eat mushrooms, pickles, and olives. No Mom, I have never grown out of it. I have tried them all as an adult and I still do not like them and I still will not eat them. I will not eat them Sam I Am.
Cream of Soup and milk on top to make it even more moist and delicious.
Bake at 300 degrees for 1 hour. I was never certain on the tin foil cover or not. I have done it both ways and it always comes out delicious.
Eat and Enjoy and Think of Christmas Morning and all those yummy yeast rolls I could not finish which have now been re-purposed into a beautiful egg and sausage casserole.