Saturday, July 28, 2012

Canadian Bacon Casserole

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.