And not just any egg casserole – but my all-time favorite “this is what I mean when I say egg casserole” egg casserole.
Seriously – this is my gold standard for egg casseroles.
My sister Sandy brought the original recipe home many years ago after spending a week helping a friend do VBS at her church.
It was the first time I had ever tasted an egg casserole and loved it immediately. The cream of mushroom soup on top makes it deliciously creamy!
8 slices of cubed soft bread (day old works well) about 8 cups
2 cups shredded cheddar cheese
1 pound pork sausage, browned and drained, (or 2 cups of chopped ham or fried and crumbled bacon)
2 cups milk
3/4 teaspoon dry mustard
1 can cream of mushroom soup
3/4 cup of milk
Layer the bread cubes, cheese, and sausage in a greased 9 x 13 pan.
In separate bowl, mix the eggs, 2 cups milk, and dry mustard. Pour over the bread, cheese and sausage. Cover and refrigerate overnight.
Before baking – mix the cream of mushroom soup with the remaining 3/4 cup milk. Pour over the top.
Bake at 350 degrees for about 1 hour.