CONNECTICUT CHRISTMAS CASSEROLE

My Connecticut neighbour, Diane Keleher, gave me this recipe. It’s one of those ‘wife saver’ recipes that allow everyone to enjoy the morning.

My Connecticut neighbour, Diane Keleher, gave me this recipe. It’s one of those ‘wife saver’ recipes that allow everyone to enjoy the morning. My son likes adding in a scoop of ‘nduja to bump up the heat. ‘Nduja is spreadable sausage mixed with Calabrian chiles.  If you like salumi and heat – you’re going to love ‘nduja.

• 1 ½ pounds of bulk pork sausage
• 9 eggs, slightly beaten
• 3 cups milk
• 1 ½ tsp dry mustard
• 1 tsp salt
• 3 slices white bread cut into ½ cubes
• 1 ½ cups cheddar cheese, grated

Brown sausage in skillet and drain well.

Mix eggs, milk, mustard and salt (pepper if you want it, too) in a large bowl.

Stir in bread cubes, sausage, and cheese.

Pour into a greased 9 x 13 casserole dish.

Refrigerate overnight or freeze for later use.

Bake covered at 350 degrees for one hour (longer if frozen).

If you want, give the uncovered casserole a minute or two under the broiler to add some nice colour.

Serves, well, at my house about six people.

Slice and serve while someone else tops up the mimosas!

Now, in return for this legendary recipe, will you do something for me? Will you sign up for The Plain Jane, my newsletter? You can ignore it, if you want, when it shows up in your inbox every few weeks, but my rotten kids will think I’m a star if I have a decent subscriber list. 

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