Sue Raye’s Breakfast Casserole

Name: Sue Raye’s Breakfast Casserole
Total time: PT0D0H0M
Yield: serves 8
Ingredients: 1 tsp. butter; 7 slices white sandwich bread cut into 1⁄2" cubes (about 5 cups); 1 lb. kielbasa, cut crosswise into 1⁄4"-thick slices; 3 cups grated sharp cheddar cheese; 2 ribs celery, finely chopped; 1 small yellow onion, peeled and finely chopped; 1⁄4 medium green bell pepper, cored, seeded, and finely chopped; 5 eggs; 2 cups milk; 1⁄3 cups mayonnaise; 1 tsp. hot prepared mustard; 1 ⁄ 2 tsp. salt; 1 ⁄ 4 freshly ground black pepper; 1 10 3⁄4-oz. can cream of mushroom soup

Serves
serves 8

SAVEUR kitchen director Liz Pearson gave us this recipe, her mother's version of a traditional breakfast casserole—it makes a lovely addition to a brunch menu.

Ingredients

1 tsp. butter
7 slices white sandwich bread cut into 1⁄2" cubes (about 5 cups)
1 lb. kielbasa, cut crosswise into 1⁄4"-thick slices
3 cups grated sharp cheddar cheese
2 ribs celery, finely chopped
1 small yellow onion, peeled and finely chopped
1⁄4 medium green bell pepper, cored, seeded, and finely chopped
5 eggs
2 cups milk
1⁄3 cups mayonnaise
1 tsp. hot prepared mustard
¹⁄₂ tsp. salt
¹⁄₄ freshly ground black pepper
1 10 3⁄4-oz. can cream of mushroom soup

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Instructions

Step 1

Grease a 9"x13" baking dish with butter and set aside. Put bread cubes, sausage, cheese, celery, onions, and bell peppers into a large bowl and toss well. Transfer bread mixture to prepared baking dish, spreading in an even layer.

Step 2

Whisk eggs, milk, mayonnaise, mustard, salt, and pepper together in a mixing bowl, then pour evenly over bread mixture. Spread soup completely over bread mixture with a rubber spatula. Cover dish and refrigerate for 8 hours or overnight.

Step 3

Preheat oven to 300°. Bake casserole, uncovered, until bubbling-hot and browned on top, about 1 hour 45 minutes. Let casserole rest for 20–30 minutes before serving.

Grease a 9"x13" baking dish with butter and set aside. Put bread cubes, sausage, cheese, celery, onions, and bell peppers into a large bowl and toss well. Transfer bread mixture to prepared baking dish, spreading in an even layer.
Whisk eggs, milk, mayonnaise, mustard, salt, and pepper together in a mixing bowl, then pour evenly over bread mixture. Spread soup completely over bread mixture with a rubber spatula. Cover dish and refrigerate for 8 hours or overnight.
Preheat oven to 300°. Bake casserole, uncovered, until bubbling-hot and browned on top, about 1 hour 45 minutes. Let casserole rest for 20–30 minutes before serving.