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“Tiffany Collins, 300 Best Casserole Recipes”
1hr 45mins

Ingredients Nutrition

  • 2 12 cups seasoned croutons
  • 1 lb spicy pork sausage (bulk or removed from casings)
  • 1 lb milk pork sausage (bulk or removed from casings)
  • 2 cups shredded cheddar cheese
  • 4 eggs
  • 2 12 cups milk
  • 1 (10 3/4 ounce) can cream of mushroom soup
  • 12 teaspoon dry mustard
  • 1 (4 1/2 ounce) can sliced mushrooms, drained


  1. Grease a 13 x 9 inch baking pan.
  2. Spread croutons in bottom of prepared pan.
  3. In a large nonstick skillet, over med-high heat, cook spicy sausage and mild sausage, breaking it up with the back of a spoon, for 8-10 minutes or until no longer pink.
  4. Drain off fat; let cool for 5 minutes.
  5. Spread sausage over croutons; sprinkle with cheese.
  6. In blender, combine eggs, milk, soup, and mustard; blend until smooth.
  7. Pour evenly over cheese mixture.
  8. Spread mushrooms on top.
  9. Cover and refrigerate overnight.
  10. Preheat oven to 350°.
  11. Uncover baking dish; bake for about 1 hour or until set and golden brown.

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