Breakfast Casarole

This is a great breakfast casserole for a Sunday Brunch or at any time, especially for a large family gathering. It has all the items for breakfast in it and everything will be hot at once instead of having to wait to cook eggs last while everything else gets cold. It's also a great time saver and wonderful to take to church for a potluck breakfast.


Breakfast Casserole

Enough cubed bread to cover the bottom of a 9" X 13" casarole dish, I like sourdough but any kind of bread may be used
1 pound ground mild sausage
6 eggs) beaten
2 cups milk
1 teaspoon dry mustard
1/2 teaspoon salt
Pinch of pepper
1 1/2 cups thinly sliced, cooked, red potatoes ( peelings may be left on if you desire)
1 1/2 cups combined grated Cheddar and Monterey Jack cheeses

Cube the bread and place it in a buttered 9 x 13 x 2-inch casserole. Fry the sausage until it's almost done; drain off the fat. Mix the eggs, milk, dry mustard, salt, and pepper. Layer the sausage over the bread, and top with a layer of potatoes. Sprinkle the cheese on top. Pour the egg mixture over the casserole. Cover and refrigerate overnight. In the morning, bake the casserole at 350 degrees for 30 minutes or until set.

Tomato Casserole

This is a delicious side dish, that is wonderful for church potlucks,and can be tailored to however many you are going to serve. Make it ahead and either cook it or warm it up when you get to your destination. Or maybe you need something that does not need to be hot when you bring it...

Tomato Casserole

1 sleeve Ritz crackers crushed coarsely
4 large tomatoes (Tennessee tomatoes are the best)
Butter
Chopped onion
Parmesan cheese or one of the cheese combinations
Salt and Pepper

I usually use a 2 qt white Corningware dish buttered. Peel tomatoes and slice thickly. Make layer of tomatoes, sprinkle salt and pepper, few chopped onions, cover with Ritz crackers, sprinkle Parmesan cheese and top with four or five pats of butter. Continue layering until all the tomatoes are gone, ending with the Cracker layer and topped with butter. Bake uncovered at 350 until hot--about 30 minutes if at room temperature or more if refrigerated.