1/2 lb. sausage links 1/2 t. salt
8 slices white bread 1 T. fresh parsley or 1 t. dried parsley
3/4 lb. (3 cups) shredded Mozzarella cheese 8-10 large mushrooms (1/4 lb.)
4 large eggs, lightly beaten 3 T. butter, melted
1 1/2 cups milk
Cut sausage links into thirds; brown in small skillet; cook slowly until done then drain on paper towels. Butter 1-quart souffle dish or 9" X 9" baking dish. Cut the crusts from the bread; discard crusts. Cut bread into 1/2 inch cubes. Slice the mushrooms and saute' in 1 T. butter.
Arrange 1/3 bread cubes in bottom of baking dish. Sprinkle with a third of cheese; arrange sausage pieces over this. Add a layer of mushrooms. Top with 1/2 of remaining bread, sprinkle with 1/2 of remaining cheese. Top with rest of bread, pressing down slightly; add the rest of the cheese on top.
Combine eggs, milk, salt, and parsley; pour mixture slowly over the layers. Drizzle with 2 T. melted butter. Chill, covered, for several hours or overnight. Allow casserole to stand at room temperature for 45 minutes to 1 hour before baking. Set casserole inside a 9" X 13" cake pan; pour water around the outside of the casserole to come up about half way up the sides. Bake at 350 degrees for 1 to 1 1/4 hours, or until golden brown. Makes 9 servings.
Sunday, October 5, 2008
Posted by Kristin Randall at 5:26 PM
My mom makes this every Christmas morning and it is crazy-good. Not at ALL good for you (well, lots of protein!) but it tastes so yummy that Blair & I decided we would make it every General Conference Sunday. By "we" I mean "me", so after calling my mom eight times (yes, that's true!) I dove in, and it was fun & easy! I don't think I cooked it long enough, though because it was a tad soupy, but still yummy. Here is the recipe:
Posted by Kristin Randall at 5:23 PM