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Savory Italian Sausage Strata

Your family will love this pretty puffy casserole—and you'll love that it can be made ahead for convenience. —Suzette Jury, Keene, California
  • Total Time
    Prep: 25 min. + chilling Bake: 1 hour + standing
  • Makes
    12 servings

Ingredients

  • 1 pound bulk Italian 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 large eggs, lightly beaten
  • 3 cups half-and-half cream
  • 1 teaspoon ground mustard
  • 1/2 teaspoon salt
  • 1 cup 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 13x9-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 in 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.
Nutrition Facts
1 piece: 414 calories, 25g fat (11g saturated fat), 242mg cholesterol, 824mg sodium, 25g carbohydrate (4g sugars, 1g fiber), 19g protein.

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