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Sunday Brunch Casserole Recipe

Sunday Brunch Casserole Recipe photo by Taste of Home

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My father was a chef, and this was one of his favorite recipes. He served it in the hotels where he worked as well as at home. Whenever it's served today in my home, it never fails to bring back fond memories of a table laden with food and encircled with family and friends enjoying the aromas, tastes and laughter.

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Sunday Brunch Casserole Recipe

Prep: 15 min. + chilling Bake: 45 min.

Yield: 8-10 Servings

15 45 60

Ingredients

6 slices sourdough bread
3 to 4 tablespoons butter, softened
2 cups (8 ounces) shredded cheddar cheese
1 pound bulk Johnsonville® Ground Sausage, cooked and drained
1/2 medium sweet red pepper, cut into thin strips
1/4 cup sliced green onion tops
3 eggs
1 can (10-3/4 ounces) condensed cream of asparagus soup, undiluted
2 cups milk
1/4 cup white wine or chicken broth
1/2 teaspoon Dijon mustard
1/4 teaspoon pepper

Directions

Remove and discard crust from bread if desired. Butter bread; cube and place in a greased 13-in. x 9-in. baking dish. Sprinkle with the cheese, sausage, red pepper and onions in order given.
In a large bowl, beat eggs. Add the soup, milk, wine, mustard and pepper. Pour over bread mixture; cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 45-55 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 8-10 servings.

Nutritional Facts 1 serving (1 cup) equals 331 calories, 23 g fat (12 g saturated fat), 121 mg cholesterol, 708 mg sodium, 17 g carbohydrate, 1 g fiber, 14 g protein.

Originally published as Sunday Brunch Casserole in Reminisce November/December 1993, p51

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Sunday Brunch Casserole

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Reviewed on Dec. 29, 2012 by kad70

I give this recipe 3 starts as is but 5 stars with the modifications I've made to it.I made this dish for a Christmas breakfast party last week. It sounded yummy and people seemed to enjoy it, BUT I/we found it to be very under seasoned made as is. This recipe was screaming for salt! :) Since I think this dish had such great promise, I made it again for dinner tonight with some modifications, and it was absolutely, positively delicious!Here are the adjustments that I made: Season (to taste) the pork with kosher salt and black pepper while browning. Use 1 3/4 c milk and 1/2 c white wine. Use 1 teaspoon of Dijon mustard. Also add a pinch or two of kosher salt to the egg/soup mixture.The cooking times were way, way off both times I've made this. 45 to 55 minutes at 350 is not nearly enough time; the casserole was runny and not cooked. Both times I've made this dish, I baked it at 350 for 60 minutes then 375 for the last 30 minutes and let it stand for 15 minutes before serving.I would make this again and again using the modifications I've made. I've even shared this recipe with two people with the modifications; that's how much I loved it tonight.