Written By:  Rachel Gnagy @ Inscribed Photography

This is my Grandma Berns’ recipe for egg casserole. Like the title suggests, we always (or almost always!) have it on the day we celebrate Christmas together. It’s the best egg casserole I’ve ever had.

You will need:

2 1/2 cups of croutons (or cut up bread chunks)

2 cups of grated cheese

1 lb. of cooked sausage or ham cubes

4-5 eggs (use 5 if the eggs are smaller)

2 1/2 cups of milk

1 can of cream of mushroom soup

additional 1/2 cup of milk

Cover the bottom of a greased 9×13 inch pan with the bread. Sprinkle the grated cheese over the bread. Next, layer the sausage or ham over the cheese.

Beat the eggs in a separate bowl and add 2 1/2 cups of milk. Beat until smooth. Pour the mixture over the casserole. Combine the mushroom soup and the additional 1/2 cup of milk. Pour over casserole. Let the casserole set for a few hours or overnight (which means this is a recipe you can make ahead for the next morning!). Bake at 325 degrees for about an hour and a half. After it’s done baking, let it stand for 10 minutes before serving.

I love how it gets a little bit crunchy and toasty around the edges – that’s my favorite part. =) This recipe definitely brings back memories of all the Christmases spent with my grandparents and cousins. What are some of your favorite holiday recipes?

Find more Christmas recipes on Her View From Home!

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Rachel Gnagy

Rachel Gnagy is a wife, mother, photographer, coffee lover, and book nerd. She and her husband, Samuel, have four precious children, two boys and two girls. Rachel is a work-from-home-mom, running a small photography and graphic design business. She has been writing for Her View From Home since 2012 and loves the opportunity to communicate with other women. http://www.inscribedphotography.com/ https://www.facebook.com/InscribedPhotography