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Savory Italian Sausage Strata

Total Time

Prep: 25 min. + chilling Bake: 1 hour + standing

Makes

12 servings

Your family will love this pretty puffy casserole—and you'll love that it can be made ahead for convenience. —Suzette Jury, Keene, California

Ingredients

  • 1 pound bulk Italian sausage
  • 1 loaf sourdough bread (1 pound), cubed
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 1/4 cup thinly sliced green onions
  • 10 large eggs, lightly beaten
  • 3 cups half-and-half cream
  • 1 teaspoon ground mustard
  • 1/2 teaspoon salt
  • 1 cup shredded Italian cheese blend

Directions

  1. In a large skillet, cook sausage over medium heat until no longer pink; drain. Place bread cubes in a greased 13x9-in. baking dish. Layer with mushrooms, onions and sausage.
  2. In a large bowl, whisk the eggs, cream, mustard and salt. Pour over top; sprinkle with cheese. Cover and refrigerate overnight.
  3. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 60-65 minutes or until a knife inserted in the center comes out clean. (Cover loosely with foil if top browns too quickly.) Let stand for 10 minutes before serving.
  4. Serve immediately or before refrigerating and baking, cover and freeze casserole for up to 3 months.
  5. To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake according to directions.

Nutrition Facts

1 piece: 414 calories, 25g fat (11g saturated fat), 242mg cholesterol, 824mg sodium, 25g carbohydrate (4g sugars, 1g fiber), 19g protein.

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