Breakfast Casserole

My husband’s family serves this casserole Christmas morning.  The smell fills the house and gathers everyone into the kitchen as we wait to eat.  It’s a nostalgic dish, and because it’s so easy to make, I think it should be welcomed at the dinner table several times a year.  We shouldn’t save something this good just for Christmas morning!

Here’s the recipe:

1 loaf of white gluten-free bread, cubed
2 C. Cheddar cheese
1 lb. Hormel Lil Smokies Beef sausage links
6 beaten eggs
2 1/4 c. milk
1 1/2 tsp. salt
1 tsp. dry mustard
1 can cream of mushroom soup (Nature Valley’s is GF) + 1/2 C. milk

Spray a 13×9 casserole dish with cooking spray or coat with butter.  Layer bread cubes, sausage, then cheese. Mix together and pour into casserole the eggs, milk, salt and mustard.  Refrigerate overnight.

Next morning, dilute one can cream of mushroom soup with 1/2 cup milk and pour over casserole.  Bake about 1 1/2 hours at 300 degrees.

Blueberry Corn Muffins

Don’t these look scrumptious?

They are made with Betty Crocker’s Yellow Cake Mix plus cornmeal.

The recipe can be found here at bettycrocker.com.

Please also check out all the other recipes using the new mixes.  There is a section specifically for the gluten-free mixes, but you could also adapt many of the other recipes which use the normal ones.  Just remember that the gluten-free mixes are about half the size as the normal ones, and adjust as necessary.