Is making a breakfast casserole with cream of mushroom soup simple? Yes, check out this easy to follow guide now.

Getting Started

Okay, so I decided to whip up that breakfast casserole thing using cream of mushroom soup this morning. Felt like trying something a bit different, you know? First thing, I rummaged around the fridge and pantry to make sure I had everything.

Here’s what I grabbed:

• A pack of breakfast sausage
• About half a dozen eggs, maybe a couple more
• Some shredded cheddar cheese
• Milk
• That can of cream of mushroom soup, the star of the show today
• Some bread slices, looking a bit sad, perfect for this
• Salt and pepper, the usual suspects

Got my trusty skillet out onto the stove. Turned on the heat, crumbled the sausage into the pan. Just cooked it until it was nice and brown, breaking it up with a spoon as I went. Didn’t want any big clumps. Once it was done, I drained off all that extra grease. Nobody needs that.

Putting It Together

Next, I needed a baking dish. Found my usual 9×13 glass one. Sprayed it down with some cooking spray so nothing would stick too bad later. Then, I took those bread slices, tore them up into rough cubes, maybe about an inch big? Didn’t need to be perfect. Spread those evenly across the bottom of the dish.

On top of the bread went the cooked sausage. Sprinkled that all over. Then came the cheese. I probably used about a cup or so, maybe a bit more, sprinkled right over the sausage layer.

In a separate bowl, I cracked the eggs. Poured in maybe half a cup of milk. Whisked that together pretty good. Then, the moment of truth – I opened up that can of cream of mushroom soup. Plopped the whole thing right into the egg mixture. Gave it another good whisk. It looked kinda weird at first, but I kept going until it was mostly smooth. Added a pinch of salt and a good grind of black pepper.

Carefully, I poured this whole egg and soup concoction evenly over the bread, sausage, and cheese already sitting in the baking dish. Made sure it soaked down into the bread a bit.

Baking Time

Alright, into the oven it went. I’d preheated it earlier to about 350 degrees F (that’s around 175 C). I covered the dish loosely with some aluminum foil first. Didn’t want the top getting too brown too fast.

I let it bake like that for maybe 30 minutes. Then, I pulled the foil off carefully – watch out for the steam! Put it back in the oven, uncovered this time. Let it go for another 15, maybe 20 minutes. You kinda just have to eyeball it. I waited until the middle didn’t look wet anymore and the top was getting a nice golden-brown color. A knife stuck in the center came out clean, so that was the sign.

Pulled it out and let it sit on the counter for about 10 minutes. It smelled pretty decent, that savory sausage and soup smell. Letting it rest helps it hold together when you cut it.

Sliced it up into squares. Honestly? It turned out pretty good. The soup made it really moist and added this savory flavor you don’t usually get in a breakfast bake. Definitely filled us up. Yeah, a successful kitchen experiment today.