Italian Sausage Casserole
|Bulk pork sausage||1 Pound|
|Bulk italian sausage||1 Pound|
|Green pepper||1 Medium, chopped|
|Sliced mushrooms||1 Cup (16 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic croutons||1 1⁄4 Cup (20 tbs)|
|Onion||1 1⁄4 Cup (20 tbs)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Shredded mozzarella cheese||4 Ounce (1 Cup)|
|Shredded cheddar cheese||4 Ounce (1 Cup)|
|Roma tomatoes||4 , thinly sliced|
|Parmesan cheese||1⁄2 Cup (8 tbs), shredded|
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 tomato slices 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