Reviewed: Sep. 21, 2009

I made a few changes by reducing the salt to 1/2 teaspoon which I felt was plenty because of all the salt in the soup. Also, after I began making this I discovered I only had 5 eggs so I reduced the milk to nearly 2 cups. I didn't make this the night before, just prepared it in a 9x13 pan and threw it in the oven. The taste wasn't bad but it wasn't outstanding either. I particularly didn't care for the texture.

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Junebug's Mom

Cooking Level: Intermediate

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Reviewed: Apr. 8, 2009

I followed this recipe almost exactly. I only doubled it and adjusted the cooking time accordingly. It cooked for over two hours, and it still had an "underdone" texture. I think there's too much liquid in this recipe. It definitely has promise, and we're going to tweak it a bit. The mouth-feel was just too......soft. The taste was good, we just need to dial-in the texture but cutting down on the milk a bit. Thank you for submitting this promising recipe!

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JimnLyss

Cooking Level: Expert

Home Town: Rancho Cucamonga, California, USA

Living In: Tappahannock, Virginia, USA

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Reviewed: Dec. 30, 2006

Other than being way too salty, it was pretty good. I would use a 4 quart dish, as the three quart just barely held with ingredients,leaving much spillage.

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DEZNEE

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Reviewed: Dec. 22, 2005

This is our new christmas tradition. Christmas eve night, i whip this up, then Christmas morning, we pop it in the oven while the kids open presents.

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PURPLEGIRAFFE69

Cooking Level: Intermediate

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Reviewed: May 10, 2003

This was really easy and smelled wonderful as it was cooking! My husband doesn't like sausage so I used bacon instead. The bread was a little mushy for my taste, but everyone else loved it. The next time I make this, I may toast the bread before putting it in the caserole.

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Rebecky

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Macedon, New York, USA

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Reviewed: Feb. 10, 2001

We had this for Christmas morning breakfast as the poster suggested, and we really enjoyed it. It's got a different texture (something like bread pudding) from most make-ahead egg casseroles that I've tried.

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AMYMCGS

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Reviewed: Jan. 20, 2001

his was good. I made it New Years day. Putting everything together the night berfore makes it very easy. Thisn would be an excellent and easy addition for a brunch.

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MOLSON7

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Reviewed: Dec. 24, 2000

Just made my first batch--I can tell it will be great and it sure was easy. One thing though, I could not imagine actually using a can of cheddar cheese soup, it did not sound appealing. I used cream of mushroom soup instead, and will try cream of celery next time.

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