Every year, we love to make this delicious casserole for Christmas morning. It is a recipe that has been around for a long time, but we think our variation is the absolute best! Our entire family loves it.
It is delicious and so easy to prepare! I like to put it together the night before. Then you pull it out, whisk together the soup and milk, and then bake! After a late night being Santas helper, it is so nice to already have breakfast prepared. Just pop it in the oven while you are enjoying your family!
There are several variation for this recipe. If you are afraid of heat, use a mild sausage. But I promise you, the regular recipe really isn’t spicy at all! You can also use colby cheese if you would like.
Add in some bacon, onion, and diced green peppers if you don’t like sausage! Or you could do ham, tomato, and herb. Sometimes, we even add some green chilies. The options really are endless.
This has always been one of our favorite casseroles, but it has gotten even better thanks to Kamut! It adds the perfect flavor! It really does upgrade everything.
And do you want to know the best thing about this recipe? It is delicious reheated! I eat it for days after. You really can’t go wrong with this casserole.
So with Christmas around the corner, add this to your menu! We promise you will not be disappointed. It is a hit with our whole family, and we think yours will love it too.
Christmas Morning Casserole
The Food Nanny
- 8 slices Kamut breadcrusts removed
- 1 pound Hot spicy sausage
- 1/2 pound Sage sausage
- 2 cups Sharp cheddar cheese grated
- 6 large Eggs beaten
- 2 cups Milk
- 1 tsp Dry mustard
- 1 can Cream of mushroom soup
- 1/2 cup Milk
Prepare the bread and place in a buttered 9x13 inch glass baking dish. Set aside.
In a medium fry pan over medium heat brown the two kinds of sausage together. When cooked, drain off all the fat.
Sprinkle the sausage over the top of the bread. Sprinkle the grated cheese over top of sausage.
In a medium bowl whisk the eggs, milk, and dry mustard together. Pour this on top of the casserole. Cover with plastic wrap and refrigerate overnight or at least 3 hours before baking.
Before baking whisk together the soup and milk. pour this on top of the casserole. Bake at 300 degrees for 1 1/2 hours or less. Check around 1 hour and 10 minutes to see if it looks set. This casserole will rise sort of like a souffle and should be barely brown on top. When taken out of the oven it will fall after a couple minutes- not to worry. Slice and serve.