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(Must be prepared 24 hours in advance) - Doubled fits in largest pyrex casserole.
12 slices white bread (crusts removed)
2-3 tbsp. butter or margarine (softened)
1/2 cup butter or margarine
1/2 lb. fresh mushrooms, trimmed and sliced
2 cups 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 cups milk
1 tsp. dry mustard
1 tsp. ground nutmeg
2 tbsp. finely chopped fresh parsley

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 an 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 350º F oven for 1 hour until bubbly. Serve immediately with fruit salad and crusty bread. Serves 8.

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