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Wisconsin Brunch Casserole
This make-ahead Wisconsin brunch casserole is made with ham, bread, mushrooms, eggs, milk, and cheddar cheese. Serve with additional slices of ham, bacon, or sausage on the side for a hearty country farm style brunch.
Prep Time
20
minutes
mins
Cook Time
1
hour
hr
15
minutes
mins
Total Time
1
hour
hr
35
minutes
mins
Course:
Brunch
Cuisine:
American
Keyword:
bread, cheese, ham, mushrooms
Servings:
6
Author:
Laura Warnke
Ingredients
3
Cups
diced ham
3
Cups
bread cubes
1/2
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
Sauce:
1
Chicken bouillon cube
3/4
Cup
hot water
1
10-1/2 oz. Can
cream of chicken soup
Instructions
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 3/4 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.