Last year I made an abundance of stuffing for Thanksgiving. I had TONS of leftovers. I hated to waste it so I decided I would try making up a recipe to use it for breakfast. I took my grandmother's trusty "Christmas Morning Casserole" recipe, and tweaked it. Here's what I came up with. My family really liked it --hope yours will too!
In case you are wondering, I make my stuffing with sage flavored sausage, pecans, apples and dried cranberries. You can find the recipe by clicking here.
3 cups leftover Thanksgiving stuffing
1 ½ cup cheddar cheese
2 ¼ cup milk
1 can cream of mushroom soup
½ cup milk
Arrange stuffing in bottom of greased 9 x 13 baking dish. Sprinkle with cheese.
Beat eggs with milk and pour over casserole. Refrigerate overnight.
Next morning: Dilute cream of mushroom soup, and milk and pour over casserole. Bake at 300 for 1 ½ hours.
Serves 8 to 10.