Foxborough resident Judy Copek shares a layered egg, bread, sausage, mushroom, and cheese casserole from her from cousin, Mimi Dill of Athens, Ga., where, writes Copek, “Southern ladies do things up right.” The dish is assembled and refrigerated overnight before baking into a moist custard with hints of spice from the meat.
|Butter (for the dish)|
|4||slices bread, crusts removed and cut into ½-inch cubes|
|1||pound pork or turkey sausage, removed from casing|
|1||onion, coarsely chopped|
|8||ounces button mushrooms, sliced|
|½||pound grated cheddar|
|1½||cups whole milk|
|2||tablespoons Worcestershire sauce|
|1||tablespoon prepared or dry mustard|
1. Butter a 9-inch square baking dish.
2. Spread the bread cubes evenly on the bottom of the dish.
3. In a skillet over medium heat, brown the sausage, breaking it up with a spoon. Cook for 5 minutes, or until it loses its pink color. With a slotted spoon, remove the meat from the skillet and scatter over the bread cubes. Leave the fat in the pan.
4. Add the onion to the fat and cook, stirring often, for 5 minutes. Add the mushrooms to the onion and cook, stirring often, for 5 minutes or until the mushrooms soften. Spread the mushroom mixture over the sausages. Sprinkle with half the cheese.
5. In a bowl, beat the eggs, milk, Worcestershire, mustard, and salt. Pour the egg mixture over the sausage mixture. Sprinkle with the remaining cheese. Cover with plastic wrap and refrigerate overnight.
6. Remove the plastic wrap from the baking dish. Let the dish sit at room temperature for 40 minutes.
7. Set the oven at 350 degrees.
8. Bake the dish for 55 minutes or until the eggs are set at the edges and the top is beginning to brown.
Adapted from Judy Copek