Grandma’s Breakfast Casserole

17 Jan

Do you have any memory-inducing meals? Today we had my Grandma’s Breakfast Casserole for dinner and for me, this meal is Christmas all the way.

My Grandmother had seven kids. There was a period of time where all her kids married and had young kids of their own – pretty much all at the same time. Grandma lived a few hours away and for Christmas the tradition was for everyone to pack up and spend a few days sleeping at her place all together as one big family.  (Have you done the math yet? That’s Grandma and Grandpa, seven kids, six spouses, and they all produced 13 grandkids….that’s 28 people all living and sleeping AND EATING in one small three bedroom house for a long weekend!)  I can’t think of anything more fun as a kid than to be absolutely surrounded by a dozen kids and a whole bunch of relatives that were willing to let you get away with things your own parents might not allow.

Feeding this herd was quite a steep order, but every single Christmas morning you could guarantee that you would wake up to the smell of Grandma’s Breakfast Casserole. The family would all sit down at two enormous tables (and sometimes an additional kiddie table tucked in a corner somewhere to just fit us all in) and we would pass around the food and everyone would just let out a contented groan of happiness. I can’t think of this casserole without remembering those years.

Thank you Grandma!

Grandma's Breakfast Caserole

Grandma’s Breakfast Casserole

1 can cream of mushroom soup
1/2 bag seasoned croutons
3/4lb fresh breakfast sausage
4 eggs
6oz shredded cheddar
1 1/2 cup milk
1 tsp dry mustard

**** First, I have to interrupt myself to mention that I HAVE altered this recipe a little bit from Grandma’s actual recipe – sorry to any family members out there that have caught the differences.  I make this as a half-pan casserole and it changes things up a bit. Plus, I have found that this is one recipe that simply HAS to use an actual can of condensed cream soup. I usually try to substitute it out, but it really is needed for this particular dish just as it is.  Ok, back to business.****

Directions: (start this up the night before you want plan to eat it)

1. Lightly grease a casserole dish – this recipe is for a half sized dish.
2. Cook up your sausage and chop it into small slices.
3. Now you’re putting in some layers in the dish – first toss in those croutons, next goes the cheddar, then the cooked and sliced sausage.
4. In a large bowl, beat the eggs with the milk and the mustard powder. Pour over the layers in the casserole dish and then syran wrap the whole thing up and toss it in the fridge overnight.
5. In the morning, pull out your casserole and empty a can of cream of mushroom soup over the top and spread it out.
6. Bake it at 350 for an hour.
7. Ok now this is the hardest step of all ~~~> after it cooks for an hour, take it out of the oven and LET IT SET for 5-10 minutes before you cut into it to eat.
8. Now enjoy!!


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