Sausage And Mustard Casserole Recipes

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BREAKFAST SAUSAGE CASSEROLE



Breakfast Sausage Casserole image

Assemble Trisha Yearwood's Breakfast Sausage Casserole recipe from Trisha's Southern Kitchen on Food Network; let it sit overnight, then bake it in the morning.

Provided by Trisha Yearwood

Categories     main-dish

Time 9h10m

Yield 12 servings

Number Of Ingredients 8

Butter, for greasing
1/2 loaf of sliced white loaf bread
1 pound fresh bulk pork sausage with sage
10 ounces sharp Cheddar, grated
2 cups half-and-half
1 teaspoon dry mustard
1 teaspoon salt
5 large eggs, lightly beaten

Steps:

  • Cut the bread into 1-inch cubes and spread in the bottom of a greased 9- by 13- by 2- inch casserole dish.
  • In a medium skillet, brown the sausage over medium heat until fully cooked and no longer pink. Remove the sausage with a slotted spoon to drain the fat. Spread the cooked sausage over the bread and top with the cheese. Then stir together the, half-and-half, dry mustard, salt and eggs. Pour this mixture over the cheese. Cover the casserole with aluminum foil and refrigerate for 8 hours or overnight.
  • The next day, preheat the oven to 350 degrees F.
  • Bake the covered casserole until set and slightly golden, about 50 minutes. Remove from the oven and allow the casserole to set for 15 minutes before serving.

SAUSAGE AND EGG CASSEROLE



Sausage and Egg Casserole image

The perfect combination of eggs, sausage, bread, and cheese. Tender, delicious, and the family likes it!

Provided by Kathleen Donnelly Ernst

Categories     Breakfast and Brunch     Eggs

Time 9h35m

Yield 8

Number Of Ingredients 7

1 pound bulk pork sausage
8 eggs
2 ½ cups milk
1 teaspoon salt
1 teaspoon ground mustard
6 slices white bread, cut into 1/2-inch cubes
1 cup shredded Cheddar cheese

Steps:

  • Heat a large skillet over medium-high heat and stir in sausage. Cook and stir until sausage is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
  • Beat eggs in a large bowl; stir in milk, salt, and mustard. Fold bread cubes, Cheddar cheese, and sausage into egg mixture. Pour into a lightly greased 7x11-inch baking dish. Cover and refrigerate for 8 hours or overnight.
  • Preheat oven to 350 degrees F (175 degrees C). Remove casserole from the refrigerator 30 minutes before baking.
  • Bake in preheated oven until a knife inserted near the center comes out clean, about 40 minutes.

Nutrition Facts : Calories 362.8 calories, Carbohydrate 14.1 g, Cholesterol 239.4 mg, Fat 24.1 g, Fiber 0.5 g, Protein 21.6 g, SaturatedFat 9.9 g, Sodium 1113.6 mg, Sugar 4.8 g

SAUSAGE CASSEROLE I



Sausage Casserole I image

This quintessential meat and potato dish is a great casserole for those cool autumn evenings, just add salad and bread.

Provided by jfugett

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 1h20m

Yield 5

Number Of Ingredients 5

1 pound pork sausage
1 (15 ounce) can whole kernel corn, undrained
1 (14.5 ounce) can diced tomatoes
5 potatoes, peeled and sliced
1 onion, sliced into thin rings

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish.
  • Arrange potatoes in the bottom of the prepared dish, and top with onion rings. Spread corn and then tomatoes over onions. Arrange sausage over top. Cover.
  • Cook for approximately 1 hour, or until potatoes are tender.

Nutrition Facts : Calories 635.3 calories, Carbohydrate 58.5 g, Cholesterol 61.7 mg, Fat 37.6 g, Fiber 7.3 g, Protein 18 g, SaturatedFat 13.3 g, Sodium 1053 mg, Sugar 7.1 g

SAUSAGE, MUSTARD & APPLE HASH



Sausage, mustard & apple hash image

Looking for a healthy dish that's good for your wallet too? This sausage, mustard & apple hash costs less than £1 per serving and is perfect for a family

Provided by Esther Clark

Categories     Dinner, Main course

Time 35m

Number Of Ingredients 8

450g white potatoes , peeled and cut into 2cm cubes
30g butter
olive oil , for frying
2 small Cox's apples , cored and cut into wedges
4 herby pork sausages , cut into chunks
2 tsp wholegrain mustard
3 thyme sprigs , leaves picked
watercress salad , to serve

Steps:

  • Bring a large pan of salted water to the boil. Add the potatoes and cook for 4 mins. Drain and leave to steam dry in a colander.
  • Heat half the butter and 1 tbsp olive oil in a large frying pan or shallow casserole dish over a medium-high heat. Add the apple wedges and fry on each side for 5 mins or until golden brown and starting to caramelise. Remove with a slotted spoon and set aside on a plate.
  • In the same pan, heat the remaining butter and a little more oil over a medium heat and add the potatoes and sausage chunks. Fry for 10-15 mins, turning every so often until the potatoes and sausage are crisp and golden brown. Season to taste. Stir through the mustard and the apple wedges, then scatter over some thyme leaves, and serve with watercress salad.

Nutrition Facts : Calories 727 calories, Fat 48 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 12 grams sugar, Fiber 8 grams fiber, Protein 18 grams protein, Sodium 1.9 milligram of sodium

SAUSAGE AND EGG CASSEROLE



Sausage and Egg Casserole image

For the perfect combination of eggs, sausage, bread and cheese, this is the dish to try. My mom and I like this sausage breakfast casserole because it bakes up tender and golden, slices beautifully and goes over well whenever we serve it. -Gayle Grigg, Phoenix, Arizona

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 10 servings.

Number Of Ingredients 7

1 pound bulk pork sausage
6 large eggs
2 cups 2% milk
1 teaspoon salt
1 teaspoon ground mustard
6 slices white bread, cut into 1/2-inch cubes
1 cup shredded cheddar cheese

Steps:

  • In a skillet, brown and crumble sausage; drain and set aside. In a large bowl, beat eggs; add milk, salt and mustard. Stir in bread cubes, cheese and sausage. , Pour into a greased 11x7-in. baking dish. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40 minutes or until a knife inserted in center comes out clean.

Nutrition Facts : Calories 271 calories, Fat 18g fat (7g saturated fat), Cholesterol 151mg cholesterol, Sodium 736mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 1g fiber), Protein 14g protein.

SAUSAGE AND MUSTARD CASSEROLE



Sausage and Mustard Casserole image

Casseroles are ideally suited to using up leftovers. So substitute or add depending on what your fridge has to offer. I like to bear in mind the living conditions of animals from which we use meat and thus choose to use meat from free range and organically raised animals. You may wish to do the same. All root vegetables like carrots, turnip, parsnip etc. would go well with this dish if browned at the beginning, as would most beans, squash and tomatoes.

Provided by EvenleyChef

Categories     One Dish Meal

Time 55m

Yield 2 serving(s)

Number Of Ingredients 9

4 sausages (best of medium coarseness, like Cumberland or similar)
3 large shallots or 1 medium onion, roughly chopped
2 cups leftover boiled potatoes, cut into 1 inch chunks
1 cup white wine or 1 cup dark beer
2 tablespoons of finely chopped fresh herbs, e.g. Rosemary and Thyme
1 tablespoon Dijon mustard
3 tablespoons olive oil
salt
fresh ground black pepper

Steps:

  • Pre-heat oven to 350°F (175°C).
  • Take a heavy casserole dish and place on hotplate. Add 2 tablespoons olive oil and fry shallots or onions over high heat until golden.
  • Remove onions from casserole and now fry sausages until lightly browned. Remove sausages from casserole.
  • Add remaining olive oil and fry potatoes until lightly browned. Don't worry if anything sticks to the bottom of the casserole, this will add flavour. While the potatoes are browning, chop sausages into 5 or 6 slices each.
  • Add sausages, onion, wine or beer, herbs and salt to the potatoes. Cover and place in pre-heated oven and cook for 40 minutes.
  • Before serving add a tablespoons of Dijon Mustard and a few grinds of black pepper. Stir and serve.

CREAMY SAUSAGE AND TRIPLE MUSTARD CASSEROLE



Creamy Sausage and Triple Mustard Casserole image

Comfort food at it's best. Crimini mushrooms are similar to white mushrooms, but are browner with an earthy flavour. If you can't get them you may substitute white mushrooms.

Provided by MarieRynr

Categories     Pork

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
8 -12 good quality pork sausage links
1 large onion, thinly sliced
250 g small cremini mushrooms or 250 g chestnut mushrooms
1 medium cooking apple, peeled, cored and cut into small chunks
1 bay leaf
1 tablespoon chopped fresh sage
300 ml vegetable stock or 300 ml chicken stock
2 teaspoons Dijon mustard
1 teaspoon whole grain mustard
1 teaspoon English mustard
1 (142 ml) carton double cream

Steps:

  • Heat the oil in a large casserole dish or deep sided frying pan.
  • Gently fry the sausages until they are golden brown all over; then remove from the casserole.
  • Add the onion and saute until it softens and becomes nicely golden.
  • Add the mushrooms and cook for a further 5 minutes.
  • Stir in the apple chunks, bay leaf, sage and stock.
  • Bring to the boil, then return the sausages to the casserole.
  • Reduce the heat, cover with a lid and gently cook for 20 minutes, stirring occasionally.
  • The apple pieces should break down and thicken the stock slightly.
  • If they are still holding their shape, mash them with the back of a wooden spoon and stir in .
  • Mix the mustards into the cream and season with salt and pepper.
  • Pour into the casserole and increase the heat.
  • Leave the lid off and simmer for about 5 minutes until the sauce has thickened slightly.
  • Serve with a big bowl of creamy mashed potato or golden saute potatoes and green vegetables such as green beans, wilted spinach, broccoli or peas.

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