Kittencal's Overnight Sausage Stuffing Casserole
Created by KittenCal on October 7, 2013
- Servings: 6
- Prep Time: 30m
- Cook Time: 50m
- Recipe #10682
Ingredients
- 1 box (120 gram) stuffing mix (chicken flavor, I use Kraft Stove Top)
- 1/2 cup water (very hot)
- 1/2 cup low-sodium chicken broth (very hot)
- 2 teaspoons garlic powder
- 1/2 cup butter, cubed (or same amount of margarine)
- 1 pound Italian sausage (sweet or spicy cooked until browned, drain fat)
- 1 onion, finely chopped
- 1 celery rib, fine diced
- 1/2 to 3/4 cup mushrooms, sliced (canned, drained, or use any amount you want)
- 1/2 cup mayonnaise (do not use salad dressing)
- Fresh ground black pepper (to taste)
- 2 large eggs
- 1 1/4 cups milk (low fat or full fat)
- 1 can (10 3/4 ounce) can cream of mushroom soup, undiluted
How to Make
-
Step 1: Lightly grease a 9x9-inch baking dish, or any size baking pan large enough to hold the mixture.
-
Step 2: In a bowl mix the hot water and broth with 2 teaspoons garlic powder.
-
Step 3: Prepare the stuffing mix with hot water/chicken broth mixture and 1/2 cup butter.
-
Step 4: Place half of the stuffing mixture into prepared baking dish.
-
Step 5: In a bowl mix together the cooked sausage meat with chopped onion, diced celery, mushrooms, mayonnaise, then season with pepper to taste; spoon on top of the stuffing mix in the baking dish.
-
Step 6: In a bowl whisk the eggs with the milk; pour evenly all over the top.
-
Step 7: Top with the remaining half of the stuffing mixture.
-
Step 8: Cover with plastic wrap. Refrigerate overnight.
-
Step 9: The next day/evening spread the top with the condensed mushroom soup.
-
Step 10: Bake in a preheated 350 degrees F oven for 50 minutes to 1 hour.
Nutritional Facts
- Serving Size: 1 (330.6 g)
- Calories 608.4
- Total Fat - 46.5 g
- Saturated Fat - 19.7 g
- Cholesterol - 172.3 mg
- Sodium - 1731.8 mg
- Total Carbohydrate - 29.7 g
- Dietary Fiber - 3.5 g
- Sugars - 5.4 g
- Protein - 18.5 g
- Calcium - 113.2 mg
- Iron - 2 mg
- Vitamin C - 2.5 mg
- Thiamin - 0.3 mg