Savory Italian Sausage Strata

• 1 pound bulk Italian sausage
• 1 loaf sourdough bread (1 pound), cubed
• 1 jar (4-1/2 ounces) sliced mushrooms, drained
• 1/4 cup thinly sliced green onions
• 10 large eggs, lightly beaten
• 3 cups half-and-half cream
• 1 teaspoon ground mustard
• 1/2 teaspoon salt
• 1 cup shredded Italian cheese blend

1. In a large skillet, cook sausage over medium heat until no longer pink; drain. Place bread cubes in a greased 13x9-in. baking dish. Layer with mushrooms, onions and sausage.
2. In a large bowl, whisk the eggs, cream, mustard and salt. Pour over top; sprinkle with cheese. Cover and refrigerate overnight.
3. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350u0b0 for 60-65 minutes or until a knife inserted in the center comes out clean. (Cover loosely with foil if top browns too quickly.) Let stand for 10 minutes before serving.
4. Serve immediately or before refrigerating and baking, cover and freeze casserole for up to 3 months.
5. To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake according to directions.

italian sausage, bread, mushrooms, green onions, eggs, cream, ground mustard, salt, italian cheese blend

Taken from www.tasteofhome.com/recipes/savory-italian-sausage-strata/ (may not work)