Bishop’s Brunch Casserole
2 pounds sausage, cook and drain
2 cups milk
4 eggs, slightly beaten
1 small can mushrooms, drained
3 cups grated cheddar cheese
1 teaspoon dry mustard
1 teaspoon onion powder
1 teaspoon Worcestershire sauce
1 1/2 tablespoons dry onion flakes
8 slices bread, cut off crust and cut into slices
1 can cream of mushroom soup
1/3 cup milk
Combine first nine ingredients and set aside. Butter a 9 x 13-inch glass casserole and line with bread strips. Pour mixture over bread strips.
Cover and let set 6 hours or overnight in the refrigerator. May be frozen at this point.
Before baking, mix the mushroom soup and milk together, pour over the casserole and sprinkle with paprika.
Bake uncovered in preheated 325ºF oven for 1-1/2 hours or until firm enough to spoon easily.
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