Christmas Casserole
A delicious casserole layered with bread, sausage, and cheese soaked overnight in an egg-milk combo and topped off the next morning with homemade cream of chicken soup and baked to perfection. It's the perfect breakfast casserole not only for Christmas morning but any special day.
Equipment
- 1 9x13 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 9x13 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
If using gluten free canned cream of chicken or cream of mushroom soup, dilute it with about 1 C milk before spreading on top.