Tahoe Brunch Casserole


I love to make stratas because you make them the day before. This is a perfect dish to have on Christmas morning. It is very versatile and can be a vegetarian entrée by adding any ingredients you like.

Tahoe Brunch Casserole

Serves 8

This recipe should be prepared 24 hrs in advance.

3 Tbs butter, softened
12 slices white bread, crusts removed
1/2 cup (1 stick) butter or margarine
1/2 lb fresh mushrooms, trimmed, sliced
2 cups thinly sliced yellow onions
salt & pepper, to taste
1 1/2 lbs mild Italian sausage
1 lb Cheddar cheese, grated
5 large eggs
2 1/2 cups milk
1 Tbs Dijon mustard
1 tsp dry mustard
1 tsp ground nutmeg
2 Tbs finely chopped fresh parsley

Butter the bread with the 3 tablespoons softened butter and set aside.  In 10-inch skillet, melt the 1/2 cup butter; brown the mushrooms and onions over medium heat for 5 to 8 minutes or until tender.  Season with salt and pepper, to taste.  Set aside.

Cook the sausage, drain well and crumble into bite-sized pieces. Grease a 13”x9” baking dish; add and layer half of the bread, mushroom mixture, sausage, and cheese.  Repeat the layers, ending with the cheese.

Mix the eggs, milk, mustards, nutmeg, 1 teaspoon salt and 1/8 teaspoon pepper in a medium-sized mixing bowl. Pour over the sausage and cheese casserole.  Cover the casserole and refrigerate overnight.

Heat oven to 350°.  When ready to bake, sprinkle the parsley evenly over the top of the casserole; bake uncovered for 1 hour or until bubbly.  Serve immediately.


One thought on “Tahoe Brunch Casserole

  1. I have been playing around with this recipe. I substitute the bread with cubed French bread and leave the crusts on. Also, there’s always that one person who doesn’t like mushrooms so I cook separately and only put on half. Same goes for parsley; I only put it on the half without the mushrooms to differentiate.

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