Saturday, October 17, 2009

Derby Casserole

Every year, for Christmas, my mom makes Derby casserole. It's an egg-y, bread-y, casserole-y, bacon-y dish of deliciousness. LauraC posted a link to a similar casserole the other day, which I must admit sounds even delicious-er, though I was shocked to find someone made something far more...shall we say, RICH, than the recipe I use. I mean, this isn't health food by any stretch, but just check out that link if you want to feel good about eating this recipe. Huge quantities of it, which is what I do every Christmas morning.


6 eggs, beaten
6 slices of white bread, crusts removed and cubed
1 c. grated cheddar cheese
1 lb bacon (or sausage, or a combo of both), cooked, drained, and crumbled
2 c. milk
1 tsp. salt
1 tsp. dry mustard (optional)


Combine all ingredients in a 9x13" baking pan. Cover and refrigerate overnight. The next morning, bake at 350 degrees for 45 minutes.

That's it! Pretty easy, huh?

And for those of you who are interested, this type of dish is technically called a strata. There are lots of variations on how to make them, though the bread/egg combo is pretty constant. I've made a fancy-dandy one once with fresh herbs, sun dried tomatoes, and goat cheese. But I always come back to the good ol' plain Derby casserole!

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