BRUNCH
CASSEROLE
This is a
new version of an old favorite! It’s
yummy!
1
teaspoon butter
7 slices white bread, cubed
1 pound
kielbasa, thin sliced (1/4th inch)
3 cups sharp cheddar, grated
2/3 cup
celery diced
1 onion, sliced & diced
½ cup
diced green pepper
2 cups milk
6 eggs,
beaten
1/3 cup mayonnaise
1
teaspoon hot prepared mustard
½ teaspoon sea salt
¼
teaspoon fresh ground pepper
1 can undiluted mushroom soup
Directions:
Prepare a
9”X 13” pan by coating with butter.
Combine the bread cubes, sliced sausage, cheese, celery, onions, &
peppers in a large bowl. Place mixture
in prepared baking dish. Blend the eggs,
mayonnaise, milk mustard, salt & pepper & pour over the bread mixture.
Whisk the soup in a bowl to blend & spread over the top of the
casserole. Cover with plastic wrap &
store overnight in the refrigerator. When ready to bake. Preheat the oven to
300 degrees & bake uncovered for 45 minutes or until the mixture is
bubbling & browned on top. Let the
dish rest for 10-15 minutes before serving. Serves 8.