Don’t let the title fool you. It’s not really a ‘souffle,’ as far as I’m concerned.
I needed something for Christmas morning to take to my mom’s and found this at Allrecipes, one of my fav sites. Only thing is, you have to plan a day in advance.
- 9 x 13 baking dish
- mixing bowl
- measuring cups
- grater for cheese (unless you buy already shredded)
- 1-1/2 cups pork sausage
- 3 cups seasoned croutons (I used 2 different kinds & it worked)
- 2-1/2 cups shredded cheddar cheese
- 4 eggs
- 2-1/2 cups milk
- 1 (10.75 oz) can mushroom soup (recipe calls for Golden; I used creamy & loved it)
- 3/4 tsp ground mustard (I didn’t even put this in – don’t think it needed it, but wanted to give you full recipe)
- 1/2 cup milk
- Brown sausage in skillet over medium-high heat; drain fat.
- Place croutons in baking dish. Sprinkle cheese over croutons; top with browned sausage.
- Beat eggs & 2-1/2 cups milk in bowl and pour over casserole.
- Cover baking dish and refrigerate overnight.
- Following morning, preheat oven to 300 deg.
- Combine soup, mustard and remaining 1/2 cup milk.
- Pour over top of casserole.
- Bake, uncovered, until browned and set – about 1-1/2 hours.
Yes, it takes a long time to bake, but it serves at least 8 people w/generous servings. Leftovers are really good, too.
I suppose you could cut the recipe in half, but then you’d have leftover soup in the fridge.
I’ve made this twice since Christmas and left out the mustard each time. I honestly didn’t notice recipe said “golden” mushroom soup. But everyone loved the cream of mushroom.
Let me know if you try the ‘golden’.