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I’m Louise. Blogger. Wife. Designer of TruLu Couture Veils + Accessories.  If you’d like to know more, check out my bio.

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Thursday
Aug122010

White Trash Casserole

As y'all know, I held the 40th Birthday Brunch this past weekend. We had lots of yummy things to eat and my bathroom scale is still recovering.

I made what I lovingly refer to as my White Trash Casserole. It's easy-peasy-jap-o-neasy and I highly suggest it to anyone who wants a yummy breakfast/brunch dish to feed lots of people without a lot of work. Seriously, it's incredibly simple and REALLY good. Perhaps a nice dish to serve your future parents-in-law? I've had several requests for the recipe, so just decided to post here.

Here's what you need:

  • 1 GIANT tin foil roster pan, like the biggest you can find in the grocery store (18.5" x 14). I like the ones that come with handles for this dish. They are like $1.79. You don't need the kind with a lid. It can be rectangle or oval - doesn't matter.
  • 1 loaf of Wonder Brand Texas Toast style bread. You can use regular ol' white bread, but I like the fat slices better.
  • 12 eggs
  • 1/2 gallon milk (don't use skim, but 2% is fine)
  • 4 cups grated sharp cheddar cheese (meaning 2 bags of pre-grated stuff)
  • 1 package Lil' Smokies

Here's what you do:

 

1. Rinse out the pan and spray with non-stick cooking spray.

2. Tear up the entire loaf of bread into big chunks and put it all in the roasting pan. Nothing about this process should be formal or symmetrical.

3. Crack all the eggs into a bowl and scramble really well. Even better to use a blender/mixer. Just REALLY mix it up!

4. Add all but 1" or so of the 1/2 gallon of milk into the bowl with the eggs and stir.

5. Pour the egg/milk mixture over the bread. Make sure all the bread is coated, but don't mash it down.

6. Dump in the two bags of grated cheese.

7. Chop the little smokies in half and throw into the pan (if you are feeling REALLY lazy, just dump them in).

8. Get a big spoon and mix it all up right in the roaster.

9. Cover with tin foil and stick in the fridge overnight.

10. In the a.m. preheat the oven to 425 degrees.

10. Pop it in the oven and bake for about 50-60 minutes. I've put it in at 450 for 45 minutes before to rush things along, but you'll get a crispier (spell check just told me that CRISPIER isn't a word. Um, WHAT?) top if you do that.

11. Let it set for about 5-10 minutes and serve it up. You can garnish with sour cream and/or salsa too.

If there are left-overs, good for you. Eat them the next day. Anything after that and it starts to get a rubbery kind of texture and isn't so great.

Otherwise, bon apetit y'all! 

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Reader Comments (1)

HECK YES. This stuff is LEGIT. Thanks for sharing the recipe, Louise! OH! And thanks also for sharing how to make that cucumber salmon stuff...UH-MAZING! That was Philip's favorite. :)

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