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Everyone, I have discovered my new favorite food of all time.  It is this casserole.  This was foreshadowed in one of my recent posts about a chard frittata.  I already knew that the sauteed chard and onions with egg could be made even better with the addition of lots of bread and sausage and cheese!  And here it is.  I basically used the format for a typical sausage-egg-cheese-bread breakfast casserole and added the sauteed vegetables.       It turned out to be so incredibly delicious, all I can think about is when I will be able to make it again.  Hopefully soon.  This would be a great side dish for Thanksgiving!  It would also be a perfect Christmas morning breakfast.  It would also make a great weeknight dinner, and we will be eating this at least once a week for the rest of the winter around here.  Happy Thanksgiving everyone!!!*

Sausage Chard Bread Casserole

1 lb ground pork sausage (uncooked)

8 slices of white bread, crusts cut off (I would recommend sourdough)

1 onion, diced (about 1 cup)

1 bunch of swiss chard, stems and leaves, rinsed well

2 c. shredded cheddar cheese

2 and 1/4 c. milk

4 large eggs, lightly beaten

1/4 t. salt

1/4 t. black pepper

dash cayenne pepper

1/2 t. ground nutmeg

2 T brown mustard

1.  Brown sausage in a skillet over medium heat, stirring until it crumbles.  Remove sausage and set aside (crumble it into smaller pieces once it cools– you want the pieces to be very small).

2.  Remove leaves from chard and chop into small pieces.  Chop the stems into 1/4 inch pieces.  Heat up the skillet you just used for the sausage and add a good layer of olive oil if there isn’t enough sausage grease.  Add the onion and a pinch of salt and cook on medium heat for about 4 minutes.  Add chard stems and cook 4 minutes more.  Add chard leaves and cook until just wilted.

3.  Tear bread into large pieces and lay the pieces in a greased 9 x 13 baking dish.  Top with sausage,  vegetables, and cheese.

4.  Combine milk and the rest of the ingredients (and a few dashes of hot sauce).  Pour over bread mixture in pan.  Cover and refrigerate at least 8 hours.

5.  Bake uncovered at 350 for 40-50 minutes, or until set.

*I am thankful for my amazing husband who is washing a whole kitchen full of dishes so I can write this and take a little break!  Amazing, wonderful man!

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