Wreathmakers Brings you a delicious Christmas Morning Cassarole

Christmas Morning Casserole is a tradition at my house.  The nicest thing about this Christmas Morning Casserole is the fact that it is prepared the night before.  No fuss and no mess to clean up in the morning, and if you are like me, you have plenty to do in the morning to get dinner prepared, with no time to be cleaning up breakfast too. It is such a breeze to just remove it from the refrigerator and pop it in the oven.  The oven doesn’t even need to be preheated.  Just put it in and go enjoy opening gifts or what ever your tradition is for the holiday.

Christmas Morning Casserole Ingredients:

1 lb Bulk Sausage browned and drained

or

1 lb Sausage Links browned and sliced

or

1lb Bacon cooked and crumbled

or

1 lb Ham diced

8 Slices bread cut in cubes

3/4 lb grated Cheddar Cheese

4 Eggs

2 1/2 C Milk

1 C undiluted Cream Of Mushroom Soup

Making Christmas Morning Casserole:

Cover the bottom of a 9×13 pan with bread cubes.

Put meat over bread cubes.

Sprinkle grated cheese on top.

Mix eggs and milk together.

Pour over mixture in the pan.

Spoon the soup on top of the casserole.

Set in refrigerator overnight.

Bake at 325 degrees for 1 hour.

Christmas Morning Casserole Tips:

It is easier to pour the soup over the casserole if you place the soup in a bowl and dilute it with a small amount of milk first, however be careful not to add to much milk.  You don’t want it to be runny, just spreadable.

You can add variety to this recipe by adding hash browns (be sure, if you are using frozen hash browns, that you thaw them before adding them to the recipe.) You could also add a healthy benefit by throwing in some fresh leaf spinach.