Italian sausage casserole

Yield: 12 Servings

Measure Ingredient
1 pounds Bulk pork sausage
1 pounds Bulk italian sausage
1 medium Green pepper, chopped
1 cup Fresh mushrooms, sliced
½ cup Chopped onion
2½ cup Onion and garlic croutons
8 Eggs
1½ cup Milk
1 cup Shredded mozzarella cheese
1 cup Shredded cheddar cheese
3 Roma tomatoes, thinly sliced
½ cup Shredded parmesan cheese

In a large skillet, cook sausage, green pepper, mushrooms and onion until meat is browned and vegetables are tender; drain. Place croutons in a greased 13-in. x 9-in. x 2-in. baking dish; top with sausage mixture. Beat eggs and milk; pour over sausage. Cover and chill for 8 hours or overnight.

Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 300 for 1 hour. Sprinkle with the mozzarella and cheddar cheeses. Place tomatoes over top; sprinkle with parmesan cheese. Bake 20 minutes longer or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting.

Recipe by: Taste of Home Spring 97 Posted to MC-Recipe Digest V1 #527 by Daphne <djoyce@...> on Mar 20, 1997

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