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.
