Every year at Christmas; one of the main things my family looks forward to is the breakfast casserole I make. I get it ready the night before, leave it in the fridge over night, and then stick it in the oven in the morning. It makes the morning easier, since it is usually a pretty hectic day. It also helps make sure everyone gets something other than sweets in their bellies. 

I found a video that is pretty similar to what I make, and it looks delicious. You can use the cream of mushroom soup  recipe I posted last week, and replace the canned mushrooms with fresh mushrooms for an extra yummy dish. 

Would you add anything, or leave something out? Leave a comment with what you did differently and how it turned out. 

Betty demonstrates how to make her "Stick-to-Your-Ribs" Sausage Casserole. 

"Stick-to-Your-Ribs" Sausage Casserole

2 ½ cups herb-seasoned croutons or stuffing mix
2 cups shredded Cheddar cheese
2 pounds pork sausage (mild or hot, or one of each)
4 eggs
¾ teaspoon dry mustard
2 ½ cups milk
10 ¾-oz. cream of mushroom soup
4-oz mushrooms
cooking oil spray

*Mossy Creek Mushrooms is not affiliated with Betty