Italian Sausage Casserole Recipe
Ingredients
1 pound bulk pork sausage
1 pound bulk Italian sausage
1 medium green pepper, chopped
1 cup sliced fresh mushrooms
1/2 cup chopped onion
2-1/2 cups onion and garlic croutons
8 eggs
1-1/2 cups milk
1 cup (4 ounces) shredded mozzarella cheese
1 cup (4 ounces) shredded Cheddar cheese
3 to 4 Roma tomatoes, thinly sliced
1/2 cup shredded Parmesan cheese
Directions
In a large skillet, cook sausage, green pepper, mushrooms and onion until meat is browned and vegetables are tender; drain.
Place croutons in a greased 13-in.x 9-in.x 2-in.baking dish; top with sausage mixture.
Beat eggs and milk; pour over sausage.
Cover and chill for 8 hours or overnight.
Remove from refrigerator 30 minutes before baking.
Bake, uncovered, at 300° for 1 hour.
Sprinkle with the mozzarella and Cheddar cheeses.
Place tomato slices over top; sprinkle with Parmesan cheese.
Bake 20 minutes longer or until a knife inserted near the center comes out clean.
Let stand 5 minutes before cutting
Place croutons in a greased 13-in.x 9-in.x 2-in.baking dish; top with sausage mixture.
Beat eggs and milk; pour over sausage.
Cover and chill for 8 hours or overnight.
Remove from refrigerator 30 minutes before baking.
Bake, uncovered, at 300° for 1 hour.
Sprinkle with the mozzarella and Cheddar cheeses.
Place tomato slices over top; sprinkle with Parmesan cheese.
Bake 20 minutes longer or until a knife inserted near the center comes out clean.
Let stand 5 minutes before cutting
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