It is fitting that this be posted today, the day before my parents’ 43rd wedding anniversary. This Wedding Breakfast casserole was prepared by my Aunt Ruby as part of my parents’ wedding celebrations, and has since been used for many a family gathering, most recently cooked by Grandmary for Nathan’s blessing back in March and at the family gathering in Logan in August.It can be prepared and refrigerated overnight so the ingredients come together. Take it out and bake in the morning to have a wedding day brunch. It’s good reheated in the microwave, or eaten at room temperature like a quiche.
Wedding Breakfast
Butter a 9 x 13 pan and then line with:
4 slices of bread (denser grain breads might sop up the wet mixture more – use enough to cover bottom of pan)
1 cup of grated cheese (add taco mixes, or jalapeno jack for some bite)
1 pound of sausage links
OR 1 pound ham, sliced and diced
OR 1 pound bulk sausage, rendered (cooked and drained), and diced
Mix the following in a separate container and then pour over the above:
8-10 eggs, beaten
1 ½ cup of milk
1 can cream of mushroom soup
A package of Hidden Valley Ranch Salad Dressing Mix
4 green onions, diced
½ green pepper, diced
¾ teaspoon dry mustard
1 dash of Accent*
Cover and refrigerate overnight.
Bake at 300 degrees for 1 ½ hours
Accent is a seasoning also called MSG (Monosodium Glutamate). It is an optional seasoning and can very easily be left out of recipes.
Use a substitution of seasonings like red chili flakes, garlic and/or onion salts, black pepper, and/or fresh or dried herbs to flavor the casserole.
I like spice, so would use spicy sausage, chili flakes, and a dash of Tabasco in the wet mix to give it a kick.
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