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Savory Italian Sausage Strata Recipe

Savory Italian Sausage Strata Recipe photo by Taste of Home

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Your family will love this pretty puffy casserole—and you'll love that it can be made ahead for convenience. —Suzette Jury, Keene, California

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Savory Italian Sausage Strata Recipe

Prep: 25 min. + chilling Bake: 1 hour + standing

Yield: 12 Servings

25 60 85

Ingredients

1 pound Johnsonville® Ground Sausage
1 loaf sourdough bread (1 pound), cubed
1 jar (4-1/2 ounces) sliced mushrooms, drained
1/4 cup thinly sliced green onions
10 eggs, lightly beaten
3 cups half-and-half cream
1 teaspoon ground mustard
1/2 teaspoon salt
1 cup (4 ounces) shredded Italian cheese blend

Directions

In a large skillet, cook sausage over medium heat until no longer pink; drain. Place bread cubes in a greased 13-in. x 9-in. baking dish. Layer with mushrooms, onions and sausage.
In a large bowl, whisk the eggs, cream, mustard and salt. Pour over top; sprinkle with cheese. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 60-65 minutes or until a knife inserted near the center comes out clean. (Cover loosely with foil if top browns too quickly.) Let stand for 10 minutes before serving.
Serve immediately or before refrigerating and baking, cover and freeze casserole for up to 3 months.
To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake according to directions. Yield: 12 servings.

Nutritional Facts 1 piece equals 414 calories, 25 g fat (11 g saturated fat), 242 mg cholesterol, 824 mg sodium, 25 g carbohydrate, 1 g fiber, 19 g protein.

Originally published as Italian Sausage Strata in Simple & Delicious November/December 2009, p14

Cutting Green Onions

I recently tried a recipe that called for 3/4 cup green onions. Instead of using a knife, I found that snipping the onions with a pair of kitchen scissors took only a few seconds. —Kristy B., Kelowna, British Columbia

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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Reviews for Savory Italian Sausage Strata

Savory Italian Sausage Strata

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Reviewed on Apr. 03, 2013 by SingerRinger

Made this delicious dish for Easter Breakfast and it was well received. I do suggest covering the dish after 1/2 hr. so the cheese doesn't brown too much although my company enjoyed the crisp melted cheese on top as well. I made this and froze it and then took it out of the freezer on Saturday. Didn't change a thing and would make it again and again!

Reviewed on Mar. 27, 2013 by Dave Janis

Would be good with diced ham replacing sausage.

Reviewed on Mar. 26, 2013 by IHAWK

I make a very similar casserole but use peeled and deveined uncooked shrimp. Mine does not use mustard but I am sure it would be very good with it added. Delicious

Reviewed on Dec. 09, 2012 by tobanda

I wanted to try this recipe; but, it took 5 pages of printing to get one complete copy of this. Something is wrong with your "print copy".....no more till this is fixed.

Reviewed on Mar. 09, 2011 by scrapo

Good! I used turkey sausage and added italian seasoning to it.