Title: Italian Sausage Casserole
Categories: Oven, Dishes
Yield: 12 Servings

1 lb Bulk pork sausage
1 lb Bulk italian sausage
1 md Green pepper, chopped
1 c Fresh mushrooms, sliced
1/2 c Chopped onion
2 1/2 c Onion and garlic croutons
8 Eggs
1 1/2 c Milk
1 c Shredded mozzarella cheese
1 c Shredded cheddar cheese
3 Roma tomatoes, thinly sliced
1/2 c Shredded parmesan cheese

In a large skillet, cook sausage, green pepper, mushrooms and onion until
meat is browned and vegetables are tender; drain. Place croutons in a
greased 13-in. x 9-in. x 2-in. baking dish; top with sausage mixture. Beat
eggs and milk; pour over sausage. Cover and chill for 8 hours or overnight.
Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 300
for 1 hour. Sprinkle with the mozzarella and cheddar cheeses. Place
tomatoes over top; sprinkle with parmesan cheese. Bake 20 minutes longer or
until a knife inserted near the center comes out clean. Let stand 5 minutes
before cutting.

Recipe by: Taste of Home Spring 97 Posted to MC-Recipe Digest V1 #527 by
Daphne on Mar 20, 1997