From: firstname.lastname@example.org (Kathleen Ryan) Date: Wed, 15 Sep 1993 14:27:38 GMT Serves 8 This recipe should be prepared 24 hrs in advance. 3 Tablespoons butter, softened 12 slices white bread, crusts removed 1/2 cup (1 stick) butter or margarine 1/2 pound fresh mushrooms, trimmed, sliced 2 cups thinly sliced yellow onions salt, pepper 1.5 pounds mild Italian sausage 1 pound Cheddar cheese, grated 5 large eggs 2.5 cups milk 1 Tablespoon Dijon mustard 1 teaspoon dry mustard 1 teaspoon ground nutmeg 2 Tablespoons finely chopped fresh parsley 1. Butter the bread with the 3 tablespoons softened butter and set aside. In 10-inch skillet, melt the 1/2 cup butter; brown the mushrooms and onions over medium heat for 5 to 8 minutes or until tender. Season to taste with salt and pepper. Set aside. 2. Cook the sausage, drain well and crumble into bite-sized pieces. Grease an 11x7 inch baking dish; add and layer half of the bread, mushroom mixture, sausage, and cheese. Repeat the layers, ending with the cheese. 3. Mix the eggs, milk, both mustards, nutmeg, 1 teaspoon salt and 1/8 teaspoon pepper in a medium-sized mixing bowl. Pour over the sausage and cheese casserole. Cover the casserole and refrigerate overnight. 4. Heat oven to 350 degrees. When ready to bake, sprinkle the parsley evenly over the top of the casserole; bake uncovered for 1 hour or until bubbly. Serve immediately.
Carnegie Mellon's School of Computer Science (SCS) graciously hosts the Recipe Archive. We invite you to learn about SCS educational programs and research.