An Otten family tradition for Christmas and Easter! Mom makes it the night before and refrigerates.
1 lb sausage (sage flavored, browned and drained) crumbled
Beat: 8 eggs
Add:
2 1/2 c milk
1 t. dried mustard (*or skip)
1/2 t. salt (*or skip)
dash pepper
4 c. Pepperidge Farms stuffing mix (blue)
Mix in:
1 c. shredded cheddar cheese
Pour in greased 9x13" uncreased casserole
cover and refridgerate
In morning bake at 350 1 hour or more
Note: Cooks beautifully in the crock pot for 8 hours on low overnight. Doubles easily, though I did not double the sausage.
I now use about 5 cups of Pepperidge Farm stuffing mix or dried bread cubes instead of the bread. It is much easier. Add an extra 1/2 cup of milk.
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