Recipe by Lusil
This is a Christmas morning tradition in our family, however you can make it year round. It is loved by all. I like it because you make it the night before and pop it in the oven when you wake up. While everyone is unwrapping their gifts the smell coming from the kitchen is tantalizing.
Top Review by alijen
Lusil is my "adopt a chef" oldie and I'm so pleased to have chosen her! I must admit that I was scared off by the name- souffle- as they are notorious for being difficult (still have yet to attempt making a real one). However, this is more of a casserole and I was very relieved that its fool-proof! So flavorful too! I didn't need 8 servings, so I cut the recipe in half, used bulk turkey sausage and lightened it up even more by using only egg whites and skim milk. I put it together in the morning, let it sit "overday" and then baked it when I got home at night. Any excuse to eat breakfast for dinner! Mine (a half-recipe) was done in 35 minutes. The mustard adds great flavor. I'll be making the full-size version for my family's Christmas, and maybe Thanksgiving... Thanks Lusil! Now I'm even more excited about choosing your other recipes!
- 1 lb sausage, cooked and drained
- 6 -8 slices white bread, cubed and no crust
- 1 cup swiss cheese, shredded
- 1 cup sharp cheddar cheese, shredded
- 5 eggs, slightly beaten
- 3⁄4 cup half-and-half
- 1 1⁄4 cups milk
- 1 teaspoon prepared mustard
- 1 (3 ounce) canchopped mushrooms, drained
- salt and pepper
Directions See How It's Made
- Grease a 9x13 inch pan.
- Arrange bread cubes in pan, put sausage over bread.
- Mix remaining ingredients and pour over sausage.
- Cover and refrigerate over night.
- Bake at 350 degrees for 45 minutes to one hour or until golden brown and the center is no longer wiggly.