TAHOE BRUNCH CASSEROLE

 

INGREDIENTS

 

 

  •   (Must be prepared 24 hours in advance) Doubled fits in largest pyrex casserole.  Serves 8. 12 slices white bread (crusts removed)
  • 2-3 tbsp. butter or margarine (softened)
  • 1/2 c. butter or margarine
  • 1/2 lb. fresh mushrooms, trimmed and sliced
  • 2 c. 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 c. milk
  • 1 tsp. dry mustard
  • 1 tsp. ground nutmeg
  • 2 tbsp. finely chopped fresh parsley

 

INSTRUCTIONS

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 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 350 degree oven for 1 hour until bubbly.  Serve immediately with fruit salad and crusty bread.