Sausage Mushroom Egg Casserole Recipe
This egg bake will be one of the best you'll ever eat. The creamy soup adds a depth of flavor even the kids will love.
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1 can cream of mushroom soup
1 can mushrooms
1 1/2 pounds ground sausage
2 1/2 cups seasoned stuffing mix
3 cups milk - divided
3/4 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups Cheddar cheese - shredded, divided
:9x13 baking dish
In a large skillet, brown the sausage. Drain and set aside.
Place croutons on bottom of greased 9x13 baking dish. Top with 1 1/2 cups of cheese and sausage.
Beat eggs with 2 1/2 cups milk (reserved 1/2 cup will be used for soup mixture) and seasonings, pour into baking dish. Cover and refrigerate overnight.
The next day, preheat oven to 350 degrees.
Combine soup with 1/2 cup milk. Pour over egg mixture. Sprinkle mushrooms and remaining 1/2 cup of cheese on top.
Bake 1 1/2 hours.
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sausage mushroom egg casserole
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"This is a cross between biscuits and gravy and egg bake. Quick to throw together and have ready to bake up in the morning. Even your kids will love it."
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