This month a few blogs are hosting Christmas in July and I knew I wanted to share this recipe...especially since it belongs to one of those nearly 80 blog post drafts that remain unfinished.
I have always called it, simply, Canadian Bacon Casserole.
Whether I serve it for Breakfast, Brunch or Brinner (breakfast for dinner as we Roberts' call it)...this never, ever fails to please.
Nancy's Daily Dish ~ Canadian Bacon Casserole ~
12 slices white or whole wheat white bread, buttered on one side
4 cups good quality Canadian Bacon, ground (I buy it sliced and then grind it in the food processor)
1 cup sharp Cheddar cheese, shredded
5 eggs
2 cups milk
1 teaspoon yellow mustard
1 10 3/4 oz can cream of mushroom soup
1 cup sour cream
1 cup sharp Cheddar cheese, grated
(stir the above three ingredients together and set aside)
Place 6 slices of bread, buttered side down, in a 9 x 13 baking dish.
Layer 1/2 of the Canadian Bacon over the bread.
Layer 1/2 cup of cheddar cheese over the Canadian Bacon.
Repeat the above process by layering the bread, bacon and cheese.
Mix the milk, eggs and mustard together and pour over the casserole. Cover with foil and let this sit overnight (or at least 5 hours) in the refrigerator.
After being in the refrigerator for 5 hours or overnight, it is ready to bake. Bake at 350° for 40 minutes and then remove from oven.
Now, spread the sour cream mixture over the top and return to the oven for 20-25 minutes until it is thoroughly heated.
Serving on pretty transferware is highly recommended!
This is the dish I have prepared and served on Christmas morning every year for the past 12 or 13 years...except for one year when I took it out of the oven only to discover that the glass baking dish apparently was not tempered and it literally shattered all over the kitchen floor.
It wasn't so bad though, because Shawn always makes Swedish pancakes to accompany my Canadian Bacon Casserole.
I'll share (or get him to) this recipe later.
Joining:
I am going to be so disappointed tomorrow morning when I wake up and no one serves this to me in bed. Looks delicious. So smart to grind up the Canadian bacon in the food processors. I am going to pin this to my Yum-E board. Thanks!
ReplyDeleteNancy, I used to make a similar dish years ago. I don't think my recipe used Canadian bacon or the sour cream. I've made a copy of yours to try next time. Thanks!
ReplyDeleteThe Swedish pancakes look delicious. Please, please share that recipe too.
Swoon, yum, slurp! Translation: this looks so delicious... gotta try it! It DOES look Christmas morning worthy!
ReplyDeleteOMGoodness, Nancy, that looks sooo good. I love Canadian bacon and yes, it looks gorgeous on your green transferware. I need to make this soon.
ReplyDeleteYum! BTW, I emailed you at your Etsy shop but never heard from you. Maybe I went into your spam folder?
ReplyDeleteYUM, I pinned this one. Great for big family gatherings. At least the casserole didn't explode in your oven. Yike, what a mess.
ReplyDeleteOh my...I'm going to have to come back and pin this one. (I'm on someone's else's computer.) I'm expecting several family members next month and I think this would be a great breakfast casserole.
ReplyDeleteOh, that sounds delicious! I wonder how many packages of Canadian bacon it would take to make 4 cups?
ReplyDeleteLooks delicious!
ReplyDeleteLovely recipe and so easy too. Thanks for sharing.
ReplyDeleteThis is a lovely recipe and the fact that is so easy is enticing. Thanks for sharing.
ReplyDeleteHey, I enjoyed your post. That dish is so pretty with a layers I found it via Stone Gable's On the Menu Monday. I have linked in some rhubarb and banana jam I made to use up some bananas that were turning brown. Have a nice week.
ReplyDeletePS It would be neat if you linked this in to the Bacon edition of Food on Friday on Carole's Chatter.
Nancy, That sounds absolutely amazing!!! The next time we have a breakfast at my church, I think I will make that. It will go a long way and I know it would be GOOD!
ReplyDeleteHugs, Cindy
Thank you so much for posting this recipe, Nancy. It sounds delicious and I can't wait for a nice cold day to make it. (I love having "brinner", too.) What a tragedy that your dish shattered that year! You're so lucky you weren't hurt.
ReplyDelete