I went to a pot-luck dinner on Saturday, and tried to figure out what type of main dish to make that was vegetarian and that was either fast to make, or where the preparation could be done ahead of time.
I decided that this Make Ahead Breakfast Casserole fit the bill. True, it’s not vegetarian, but I simply substituted an 8-oz box of Morningstar Farms breakfast patties for the sausage. And even though it’s supposed to be for breakfast, it worked very well for dinner. I hadn’t ever made it before, so I had no idea how it would be, but it was a definite winner. Everyone raved about it – vegetarians and non-vegetarians alike. I assembled it in the morning, and let it sit in the fridge until I was ready to bake it in the afternoon. Perfect.
I’ll definitely be making this one again, whether for breakfast or dinner. I wasn’t wild about the texture of the canned mushrooms, so I’d either sauté some fresh mushrooms, or just leave them out.
ETA: For the croutons, I used one box (5.5 oz) of Pepperidge Farms “Seasoned Croutons”. I really liked the blend of flavors with the sausage and the croutons.