Goonie Juney’s Sausage Souffle

In the spirit of this holiday season, I’m sharing the recipe that is forever my Christmas morning. 

Over the years, it has been modified to accommodate dietary needs and the number of servings. 

But the feeling that washes over me with that fresh-out-of-the-oven smell and the impatient way-too-hot-burn-your-mouth first bite always remains the same.

May you all burn your mouths this holiday:

Goonie Juney’s Sausage Soufflé

NOTE: This recipe violates any dietary restriction known to humankind, so please substitute  ingredients to make it yours. 

Start with:

5 slices of cubed white bread, toasted (400 degrees for 10 - 15 minutes)

2 cups of shredded cheddar cheese

1 lb. Jimmy Dean’s hot sausage, browned

Layer in a 9x9 pan = bread + cheese + meat + cheese

Coat with egg mixture:

3 eggs

1.5 cups of 2% milk

2 tsp dried mustard - This is the secret ingredient so be hush, hush about it.

A pinch of red and black pepper

Then add a 10.5 oz can of condensed cream of mushroom soup over the top of the souffle. 

You will get zero respect if you roll into a midwestern home with a souffle/casserole/hot dish that doesn’t contain cream of mushroom soup. It is a quintessential necessary. 

Bake covered for 60 minutes at 300 degrees

Uncover and bake for an additional 30 minutes

This girl requires a lot of TLC but it’s worth it, so settle in.

Increase temp to 350 and bake for an additional 15 minutes.

Let rest for 5 minutes and serve.

Or just dive right into that goodness and burn your mouth.