a chilly saturday morning in greensboro calls for a tried-and-true family recipe. enter phyllis’ breakfast strada. it’s all kinds of easy to make, so here’s the recipe for your cooking pleasure. shine on, phyllis!
2 lbs. breakfast sausage (like jimmy dean’s), crumbled, browned, & drained
8 slices of bread, ripped up into bite-size chunks
2 cups shredded cheddar cheese
2 1/2 cups milk
3/4 teaspoon dry mustard
1 cup cream of mushroom soup (be sure to measure it)
1/2 cup water
line 9 x 13 glass pan (no metal!) with bread chunks and sausage.
mix cheese, eggs, milk, and mustard and pour over bread mixture. to quote mary willa, “make sure you use your hands to smoosh the liquid mixture down in the bread so it gets nice and soaked.”
cover pan with aluminum foil and refrigerate overnight.
add cream of mushroom soup to the water and mix together. pour on top of casserole.
bake uncovered at 300 degrees fahrenheit for 1 hour and 15 minutes. remove from oven and let stand and set for 5 minutes.