TAHOE BRUNCH CASSEROLE
INGREDIENTS
- (Must be prepared 24 hours in advance) Doubled fits in largest pyrex casserole. Serves 8. 12 slices white bread (crusts removed)
- 2-3 tbsp. butter or margarine (softened)
- 1/2 c. butter or margarine
- 1/2 lb. fresh mushrooms, trimmed and sliced
- 2 c. thinly sliced yellow onions
- Salt and pepper
- 1 1/2 lbs. mild Italian sausage
- 3/4 to 1 lb. cheddar cheese, grated
- 5 eggs
- 3 tsp. Dijon mustard
- 2 1/2 c. milk
- 1 tsp. dry mustard
- 1 tsp. ground nutmeg
- 2 tbsp. finely chopped fresh parsley
INSTRUCTIONS
Butter bread and set aside. In a 10 to 12" skillet, melt the 1/2 cup butter and brown mushrooms and onions. Salt and pepper to taste and set aside. Cook sausage cut into bite six pieces. Grease 11 x 17 shallow casserole, layer 1/2 of the bread, mushroom mixture, sausage and cheese. Mix eggs, milk, both mustards, nutmeg, 1 teaspoon and 1/8 teaspoon pepper. Pour over cheese. Cover and chill overnight. Sprinkle with parsley and bake uncovered in preheated 350 degree oven for 1 hour until bubbly. Serve immediately with fruit salad and crusty bread.
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