Brunch Part 4: Aunt Judy's Egg Casserole

Aunt Judy's Egg Casserole is really a strata with a deliciously obscene amount of sausage. It is wonderful. Famous even. Of everything that was served on Saturday - and, actually, of everything that is ever served for Christmas or Easter brunch at a Lenz family gathering - this is what gets the most rave reviews. It's without fail the pièce de résistance regardless of what else might be offered alongside it. It is rich and salty (did I mention I love salt?) and perfect and I fear it will have to be a monthly brunch staple, based on the feedback I received from my guests, both verbal (OMG, Edith! That sausage thing was unbelievable. I keep thinking about it.) and circumstantial (not a crumb left), and my desire to meet my guests' needs. What I mean is this: after you make Aunt Judy's Egg Casserole, everything else you serve people in the future sort of pales in comparison. So be careful. I'm just saying.

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Dear Aunt Judy,

I can only hope to ever be a fraction as talented as you are in the kitchen.

Thank you for sharing your Egg Casserole recipe with my mom, who shared it with me. It's made me the most popular girl in Minneapolis.

Love,
Edith-Nicole

P.S. You should come visit sometime. My daughter is super cute!

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In making Aunt Judy's Sausage Egg Casserole, I learned something interesting: you can find organic cream of mushroom soup these days. Indeed. They had it at our co-op. Which leads me to believe that, yes, Jamie Oliver, you can win the revolution!

I bet you wanted that recipe though.

Here you go. Note: this has to be made the day before serving!

Aunt Judy's Egg Casserole
Yields: 20 fairly large pieces (but people tend to go for seconds)

8 slices bread

1 dozen eggs

2 cups milk

1 teaspoon dry mustard (although I bet a tablespoon of wet mustard would be fine)

2 pounds seasoned breakfast sausage, bulk or patties, browned & drained

2 cups grated cheddar cheese

1 can cream of mushroom soup

6 ounces evaporated milk

Grease 13X9" pan. Cut bread into 1-2" cubes. Line pan with bread.

Beat eggs, mustard and milk. Pour egg mixture over bread. Sprinkle sausage and cheese evenly over bread and egg mixture. Cover with foil and refrigerate overnight. (You can also freeze it several days in advance and thaw it in the refrigerator overnight the day before you plan to bake it.)

Mix cream of mushroom soup and evaporated milk. Pour over top.

Bake in a 300 degree oven, uncovered, for 90 minutes or until top is beginning to brown. Let cool for about ten minutes before cutting into it. I cut 5 by 4 pieces. They were big and popular.