Dishes like casseroles and lasagna - as you can figure from my recent posts - are my newfound favorite type of recipe. They are pretty easy to make, especially for large groups and require little active time.
Recently I made a cauliflower and penne casserole with white sauce (bechamel) the night before we were heading out of town. Worked out perfectly to finish off some leftover cauliflower that would have gotten really sad sitting in the fridge for a few more days.
Here's the recipe for the breakfast casserole. I'm looking forward to making this for a larger group by doubling all quantities. If you try that, remember to use a larger baking tray!
Serves 4
sausage 3/4 lb (I used Isernio's Italian chicken sausage)
bread 4 slices of regular pre-sliced bread
milk 1.5 cups
eggs 4
grated cheddar cheese 3/4 cup
roasted red pepper 1/2 pepper
Seasoning -
dijon mustard 1 tsp
salt 1 tsp
ground black pepper 1 tsp
Method -
1. Make bite-sized pieces of the bread.
Dice the roasted red pepper.
2. Cook sausage in a pan with a little bit of oil while breaking it up into pieces until brown and thoroughly cooked.
Dice the roasted red pepper.
2. Cook sausage in a pan with a little bit of oil while breaking it up into pieces until brown and thoroughly cooked.
3. Whisk the eggs in a large bowl. Add all other ingredients to the bowl and mix well.
4. Pour everything into an 8x8 baking pan. Bake at 350 deg F for 25 to 40 mins or until set.
If desired, top with some more cheddar cheese and bake for a few mins until cheese melts.
Take out when it is still moist and juicy.
If using french/ italian loaf bread, soak the bread in the milk mixture for 30 mins before baking.
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