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Cajun

Casserole

Ingredients

4 oz Italian sausage (no casing) ½ loaf day old French bread
3 tbsp melted butter 1 lb Monterrey Jack shredded
1 ½ cup of whole milk 10 eggs
1/3 cup white wine 3 green onions chopped
2 tsp Dijon mustard 1/4 tsp black pepper
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1/4 tsp red pepper flakes 1 cup sour cream
½ cup of parmesan cheese

Lagniappe

Place sausage in a skillet and brown, drain grease and set aside

Tear bread into small pieces and spread on the bottom of a casserole dish.
Drizzle the melted butter over the bread pieces, then sprinkle in the cooked
sausage. Cover with shredded cheese.

In a medium bowl Wisk together the eggs, milk, wine, Dijon mustard and
green onions. Pour the mixture over the baking dish cover and refrigerate
overnight.

Remove the dish 30 minutes prior to cooking to allow it to come to room
temp.

Cover the dish and bake at 350 for 30 minutes, uncover and bake another 30
minutes. Remove from the oven and cover with sour cream, sprinkle with
parmesan cheese and return to the oven for another 10 minutes or until the
cheese is starting to turn brown slightly

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