I had never heard of Christmas Casserole until I married into my husband’s family. And after I had it my first Christmas, I knew this was something I would make for my family for the rest of my life. It is also known as egg and sausage casserole, I’ve come to learn. But we still call it Christmas Casserole.
We don’t actually make this just on Christmas morning in my family. But it is saved for any special day. Like the day my husband got home from a 17 day work trip to China. The kids and I all stayed up really late so we would be awake when he got home in the wee morning hours. And we hugged, ate Christmas Casserole, and looked over the treasures he brought home for the kids.
Food can make wonderful memories. And this recipe had to be made gluten free- it just had to. It was part of our family traditions.
For the cream of chicken soup in this recipe, I use my own recipe which you can find here. The original recipe calls for cream of mushroom soup. I don’t always have mushrooms, but you could sauté some up and mix them in and it would be delicious!
Christmas Casserole
Equipment
- 1 9×13 glass pan
- 1 electric skillet
- 1 cheese grater
- 1 cutting board
- measuring cups, spoons, whisk, etc
Ingredients
- 12-15 slices gluten free bread, cut off some of the crust, but not all we like Canyon bakehouse Hawaiian
- 16 links sausage, browned, and sliced I like the sausage I get at the Food & Meat Co-Op in Utah the best
- 2 C cheddar cheese
- 2 1/4 C whole milk I use Fairelife
- 4 eggs
- 1/2 tsp dry mustard
- 1/2 tsp sea salt
- 1 C homemade cream of chicken soup
Instructions
- In an electric skillet, brown sausage. Let cool, then slice the links into 4-5 pieces per link. Set aside.
- In a large bowl, whisk together milk, eggs, dry mustard, and sea salt. Set aside.
- On a cutting board, using a sharp knife, stack 3-4 slices of bread and cut off the driest sides of the crust. Then cut the stack into slices three lengthwise then 3-4 horizontally so you end up with little squares of bread.
- In a glass 9×13 pan, grease the pan with butter. Then layer half the bread, sausage, and grated cheese. Repeat so that you have two layers each of the bread sausage, and cheese.
- Pour the egg/milk mixture on top. Cover and leave in the fridge overnight.
- In the morning, make the homemade cream of chicken soup. Take casserole out of the fridge, uncover it, and pour 1 C on top of the casserole. Preheat the oven to 350 degrees.
- Bake covered for 45 minutes. Then uncovered for 5-10 minutes more.
- Serve immediately.
- This keeps well in the fridge and tastes great warmed up in the microwave too.
Notes
I hope your family loves this recipe as much as mine does.
Emma
