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Spicy Sausage & Apple Overnight Casserole

For many years I’ve hosted Mother’s Day brunch. One year I didn’t make this delightfully spicy casserole and thought the family would toss me from my own house! —Dawn Vance, Geneva, Illinois
  • Total Time
    Prep: 20 min. + chilling Bake: 55 min.
  • Makes
    12 servings


  • 2 pounds bulk spicy pork sausage
  • 3 medium tart apples, peeled and cut into 1/4-inch slices
  • 12 cups cubed Italian bread
  • 1-1/2 cups shredded sharp cheddar cheese
  • 9 large eggs
  • 3 cups 2% milk
  • 3/4 teaspoon yellow mustard


  • In a large skillet, cook and crumble sausage over medium heat until no longer pink, 6-8 minutes. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon. Add apples to drippings; cook and stir over medium heat until tender, 4-6 minutes.
  • In a bowl, combine sausage, apples, bread and cheese. Transfer to a greased 13x9-in. baking dish. In another bowl, whisk eggs, milk and mustard; pour over bread mixture. Refrigerate, covered, several hours or overnight.
  • Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, covered, until a knife inserted in the center comes out clean, about 45 minutes. Uncover; bake until golden brown, 10-15 minutes longer. Let stand 5-10 minutes before serving.
  • Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake as directed, increasing time as needed or until golden brown and a knife inserted in the center comes out clean.
Nutrition Facts
1 serving: 444 calories, 28g fat (10g saturated fat), 202mg cholesterol, 824mg sodium, 26g carbohydrate (9g sugars, 1g fiber), 22g protein.

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  • Spotted-Doe
    May 14, 2020

    I halved the recipe, using sage sausage, French bread and Fuji apples and found the flavor fairly bland. Cooking time was way off for me. Directions say to bake covered at 350 for 45 minutes, then 15 minutes longer uncovered. I ended up baking it covered at 350 for 79 minutes, then turned up the oven to 400 and baked another 55 minutes. It doesn't seem like it could be an issue with my oven because I've baked banana bread since with no problems. Perhaps the baking directions would have been accurate if the casserole wasn't refrigerated overnight, maybe my French bread was too moist or it was a fluke. Just be aware that your baking times may vary from what's written.