Kitchen Spotlight: Director shares mother's casserole recipe

2013-11-06T00:00:00Z 2013-11-06T13:32:04Z Kitchen Spotlight: Director shares mother's casserole recipeEloise Marie Valadez Eloise.Valadez@nwi.com, (219) 933-3365 nwitimes.com

Director/ producer Robert Bills said he was always a fan of his mother's cooking.

"My mother's been gone about 10 years. And I went through her recipe box recently," he said, adding he found many a favorite family dish.

Bills is the director/producer of the female version of "The Odd Couple," running through Nov. 10 at the Greenhouse Theater Center, 2257 N. Lincoln Ave., Chicago. FYI: greenhousetheater.org

One of the special recipes of hers that he particularly enjoys is an egg and sausage casserole.

"I remember her making that for breakfast and for the holidays," Bills said.

Bills, who grew up in Central Illinois, said he was also fond of family favorites such as Canadian bacon for the holidays, fried chicken and his mother's great mac and cheese dish.

The following is Bills' mother's casserole recipe.

Egg and Sausage Casserole

Ingredients:

8 slices bread, cubed (crusts removed)

8 beaten eggs

2 cups milk

1/2 teaspoon salt

1/2 teaspoon dried mustard

1 pound cooked, drained sausage

1 cup grated Colby cheese

1/4 cup melted butter

DIRECTIONS: Grease baking dish, layer bread, then sausage, then cheese. Beat eggs, salt, dry mustard and milk together. Pour over layers with the last pour of melted butter over mixture. Cover with foil and refrigerate overnight. Bake at 325 degrees for 1 hour in upper half of oven. To fill 9 x 13 pan, use 1 plus half the recipe.

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