This make-ahead Wisconsin brunch casserole is made with ham, bread, mushrooms, eggs, milk, and cheddar cheese. It is a quick and easy casserole that your friends and family will love.
Okay, this is a get down to basics kind of recipe. The ingredients are ones you almost always have around the house and the seasonings are basic too. That is why I named this a Wisconsin brunch casserole. It offers some of the best flavors of Wisconsin and Midwest cooking. Just basic good food.
I love how easy this is to make. Simply prepare all of your ingredients the night before, refrigerate, and bake in the oven the next morning. That can make your life a bit easier if you have guests staying the night. I have also made this for an evening dinner too because you can make it earlier in the day if you know you will be out of the house. When you come home, just bake it in the oven and you will have dinner on the table.
Serve this casserole with additional slices of ham, bacon, or sausage on the side for a hearty country farm-style brunch menu that will gain rave reviews in your kitchen and quickly become on of your favorite brunch recipes.
Personalized and Vintage Casserole Dishes
Hey! Have you been looking for a new casserole dish or want to find one for a wedding or housewarming gift? Check out these personalized casserole dishes and vintage casserole dishes on Etsy. Really cool! On Etsy you can find so much more than just crafts and handmade items. Check it out.
Wisconsin Brunch Casserole
- 3 Cups diced ham
- 3 Cups bread cubes
- ½ Pound block Cheddar cheese, grated (16-ounces, pre-shredded)
- 1 Cup of fresh mushrooms, sliced
- 1 Teaspoon of dry mustard
- 3 Tablespoons flour
- 3 Cups milk
- 4 Eggs
- 1 Chicken bouillon cube
- ¾ Cup hot water
- 1 (10-1/2 oz.) Can cream of chicken soup
- Prepare the night before.
- In a large mixing bowl, combine ham, bread cubes, cheese, and mushrooms and mix together with mustard and flour.
- Spread into a greased 9" x 13" glass baking dish.
- Whisk together milk and eggs and pour over the above mixture.
- In a separate bowl, dissolve 1 chicken bouillon cube in ¾ Cup hot water. Add 1 can cream of chicken soup and mix well with a whisk.
- Pour over the mixture evenly in the pan.
- Cover with foil and let stand overnight in the refrigerator.
- When ready to bake, preheat oven to 350 degrees.
- Bake, covered with the foil, at 350 degrees for 1 hour, uncover and bake 15 to 25 minutes longer, until edges just turn golden brown.
- Let stand for 10 minutes before cutting.