Egg Spinach Mushroom Casserole
Mushrooms and spinach combined with eggs, sausage and cheese for an elegant and easy start to the holidays.
Prep Time:
20 min
Cook Time:
50 - 55 min
Servings:
12
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Ingredients
- 2 1/2 Cups seasoned croutons
- 1 Pound Bob Evans Original Roll Pork Sausage
- 4 Large eggs
- 2 1/4 Cups milk
- 10.5 Ounces condensed cream of mushroom soup
- 10 Ounces frozen chopped spinach thawed and squeezed dry
- 4 Ounces canned mushrooms drained and chopped
- 1 Cup sharp cheddar cheese shredded
- 1 Cup Monterey Jack cheese shredded
- 1/4 Teaspoon dry mustard
- Fresh herb sprigs (optional)
- Carrot strips (optional)
- Picante sauce or salsa (optional)
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Bob Evans Original Roll Pork SausageInstructions
- Spread croutons on bottom of greased 13x9 baking dish.
- Crumble and cook sausage in medium skillet over medium heat until browned. Drain sausage, spread over croutons.
- Whisk eggs and milk in bowl until blended. Stir in soup, spinach, mushrooms, cheeses and mustard.
- Pour egg mixture over sausage and croutons. Refrigerate overnight.
- Preheat oven to 325F.
- Bake egg mixture 50-55 minutes or until set and lightly browned on top.
- Garnish with herb sprigs and carrot, if desired. Serve hot with picante sauce, if desired. Refrigerate leftovers.
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