SUE RAY'S BREAKFAST CASSEROLE

Like the other breakfast casseroles on my blog, this one is basically a custard with bread cubes and flavorings. This uses kielbasa, a Polish sausage, hot mustard and mushroom soup. It will have a more biting taste than some of the others I've posted. Although the recipe calls for a green pepper, I'd use a red or yellow bell pepper in order to make the color of the dish more interesting. Note that this has to sit, refrigerated for at least 8 hours or overnight before baking.



SUE RAY'S BREAKFAST CASSEROLE

serves 8

1 t butter

7 slices bread, cut into 1/2" cubes (about 5 cups)

1 lb kielbasa, cut crosswise into 1/4" slices

3 C grated sharp Cheddar cheese

2 ribs celery, finely chopped

1 small yellow onion, peeled and finely chopped

1/4 medium green bell pepper, cored, seeded and finely chopped

5 eggs

2 C milk

1/3 C mayonnaise

1 t hot prepared mustard (or if you have it, use Phil's mustard)

1/2 t salt

1/4 t ground black pepper

1 10 3/4-oz can cream of mushroom soup

1. Grease a 9" x 13" baking dish with butter and set aside. Put bread cubes, sausage, cheese, celery, onions and bell peppers into a large bowl and toss well. Transfer bread mixture to prepared baking dish, spreading it out in an even layer.

2. Whisk eggs, milk, mayonnaise,  mustard, salt and pepper together in a mixing bowl, then pour evenly over bread mixture. Spread soup completely over bread mixture with a rubber spatula. Cover dish and refrigerate for 8 hours or overnight.

3. Preheat oven to 300 degrees. Bake casserole, uncovered, until bubling hot and browned on top, about 1 hour and 45 minutes. Let casserole rest for 20-30 minutes before serving.