Trading Post: Breakfast casseroles handy on Easter weekend

Kathryn Rem

Searching for some quick breakfast recipes for Easter morning?

Look to the trusty breakfast casserole, which can be prepared the night before and baked in the morning.

The first is from Joyce Williams of Springfield, Ill.

“It's unique in that it doesn't use the usual breakfast meats. This could also be used as a main dish around the family supper table,” she writes about Chicken Strata.

Sausage Casserole is shared by Bonnie Reid of Galesburg.

“I have used it for family and friends for many years, and it is always a big hit,” she says. “I always have requests for the recipe because it is so tasty and easy to fix ahead of time.”

Chicken Strata

8 slices whole-wheat bread (could use white bread)

2 cups cubed, cooked chicken (or 2 cups canned chicken, drained and fork-broken into bite sized pieces)

1/2 cup celery, chopped fine

1/2 cup green pepper, chopped fine

1/2 cup onion, chopped fine

1/2 cup mayonnaise

3/4 teaspoon salt

1/4 teaspoon pepper

3 eggs, slightly beaten

1 3/4 cup milk

1 can cream of mushroom soup, undiluted

1 cup (4 ounces) shredded cheddar cheese

Grease 12-by-8-inch (2-quart) baking dish. Cut 2 slices bread into 1/2-inch cubes; place in plastic bag and set aside. Cut rest of bread into 1-inch cubes. Place half of 1-inch cubes in bottom of prepared dish.

In medium bowl, mix chicken, celery, green pepper, onion, mayonnaise, salt and pepper. Spoon over bread cubes. Sprinkle remaining 1-inch cubes over chicken mixture.

In small bowl, combine eggs and milk; pour over top. Cover; refrigerate overnight.

Preheat oven to 325 degrees. Uncover and sprinkle mixture with reserved 1/2-inch bread cubes. Spoon soup evenly over top. Bake uncovered 50-60 minutes or until firm and set. Remove from oven. Sprinkle cheese over top. Let stand 10 minutes before serving.

Serves 8 to 12.

Sausage Casserole

1 pound sausage, fried and drained

6 eggs, beaten slightly

6 slices white bread, crusts removed and cubed

8 ounces Velveeta cheese, cubed

1 teaspoon salt

1 teaspoon dried mustard

2 cups milk

Mix everything together. Refrigerate overnight. Bake uncovered in 10-by-7-inch glass dish at 350 degrees for 30 minutes or more.

Makes 6 servings.

-- Do you have a treasured recipe that you received from your mother? If you’d like to share it, please send it to the Trading Post and make sure to include your mother’s name in addition to the information below.

The Trading Post is a recipe-exchange column that runs every other week and is compiled by Kathryn Rem. Send recipes and recipe requests to the Trading Post, The State Journal-Register, P.O. Box 219, Springfield, IL 62705, fax to 788-1407 or email Please include your name, city and daytime phone number.