Sunshine Casserole

This is what we had for brunch today. It's my adaptation of the recipe my friend Karen sent to me. Her version included cream of mushroom soup and sausage so I made substitutions and additions.


Sunshine Casserole
1 box or bag of seasoned croutons
6 eggs
I box of frozen chopped spinach (thawed and drained or squeezed of water)
2 cups of shredded cheese
1 ½ Medium chopped pepper ( I use 1/2 of each red, yellow, and green peppers )
1 chopped onion
S & P to taste
1 can of cream of celery soup
1 can cream of onion soup
3 eggs
1 cup of shredded cheddar cheese

First Layer
Put 1 box or bag of seasoned croutons on the bottom of a 9 x 13 baking dish
Mix 6 eggs, I box of Chopped spinach (thawed and drained or squeezed of water), 2 cups of shredded cheese, chopped red, yellow, and green peppers , chopped onions, S & P to taste. Pour egg mixture over the croutons and cover and place in the fridge overnight.
Layer 2
In the morning combine cream of celery soup and cream of onion soup and spread over dish.
Layer 3
Combine 3 slightly beaten eggs and 1 cup of shredded cheddar cheese in a bowl and pour over dish.
Bake approximately 1 hour.


Edited to add:

I received a request for the original recipe. I contacted Karen and received permission to publish it here. I substituted peppers and spinach for the sausage and then one can each of Cream of Celery and Cream of Onion soups for 2 cans of Cream of Mushroom soup. And I added more eggs mixed with the cheese and called it a third layer instead of just adding cheese. I'm not sure what it was called either. My daughter named it Sunshine. Oh and you'll notice by the way she wrote this recipe that it was written especially for me.

Karen's Breakfast Casserole
Put a box of seasoned croutons on the bottom of a greased 9 X 13 purple pan. In a bowl, mix 6 eggs, 1 pound of fried sausage, 1 cup shredded cheddar cheese, salt and pepper to taste (and if you want to kick it up a notch, add a can of chopped green chilies). Pour egg mixture over the croutons and cover and place in the fridge overnight. In the morning (or several hours later) uncover and spread two cans of cream of mushroom soup (undiluted) on top. Top with 2 cups of grated cheddar cheese. Bake at 350 for 45 minutes. (Keep an eye on the cheese so it doesn't burn--you may need to cover half way through, depending on your oven.) This stuff is GOOD! It's amazing how the croutons actually turn into a crust! We got this recipe from a B&B in Arkansas a million years ago!
Karen