You could tell it was a holiday at our house yesterday – there was an egg casserole on the table!
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!
Egg Casserole
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)
6 eggs
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.
Enjoy!
Blue Jeans and Cotton Tees 
Sounds delicious! I think I’ll put it on the meal plan for the end of the week. Maybe we’ll do breakfast for dinner one night. Who wants to wait until we have company to try it!
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If I ate that I think I would keel over in 20 seconds flat….it sounds sooo good!
~Cinnamon
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Have so little times these days to pamper myself with my favorite blogs…. yours at the top of my list. But, your egg casserole drew me in and I love visiting you, your home, and being nourished by your words. Glad your Easter was blessed! Hugs!
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