Sue Raye’s Breakfast Casserole
SAVEUR kitchen director Liz Pearson gave us this recipe, her mother's version of a traditional breakfast casserole—it makes a lovely addition to a brunch menu.
1 tsp. butter
7 slices white sandwich bread cut into 1⁄2" cubes
(about 5 cups)
1 lb. kielbasa, cut crosswise into 1⁄4"-thick slices
3 cups 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
2 cups milk
1⁄3 cup mayonnaise
1 tsp. hot prepared mustard
1⁄2 tsp. salt
1⁄4 tsp. freshly ground black pepper
1 10 3⁄4-oz. can cream of mushroom soup
1. Grease a 9"x13" 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 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°. Bake casserole, uncovered, until bubbling-hot and browned on top, about 1 hour 45 minutes. Let casserole rest for 20–30 minutes before serving.