Sourdough Stuffing Casserole

Sourdough Stuffing Casserole

 This is a bit different from a lot of my recipe posts so far. I didn’t video myself making it and I barely even got a picture of it (we won’t talk about whether I managed to get an appetizing picture of it at all…). Think of this as a chance to peek into my recipe box and read my notes on how I changed the recipe to use what I had on hand because it turned out so well that I didn’t want to forget what I did.

 We really enjoyed this casserole, and especially since I used sourdough bread, organic raw milk and organic cornstarch, the wholesomeness and nutrition levels were very high for such a ‘comfort food’ kind of dish. I always consider it a big win when I use all healthy ingredients in a dish AND my husband loves it.

 I worked from this savory bread pudding recipe as a base, but after browsing a couple of other recipes (and looking in the fridge) I knew I also wanted to add parmesan, mushrooms and peppers.

 I made this to use up one of my early loaves of sourdough bread that was bit too sour and dense. I think it would be a good way to use up any kind of bread that’s going stale or didn’t turn out quite right. (I left the crusts on mine and they softened up just fine in the milk mixture.)

 The original recipe calls for putting the whole casserole into a 9×13 pan, but because I’m cooking for only two people I split the recipe between two 8×8 pans and put one in the freezer. That made my cooking time just a smidge shorter, but I think either way probably works just as well.

 I skimped a bit on the cheddar cheese compared to the original recipe, which isn’t my normal strategy when it comes to cheese (it’s nearly impossible to get my husband or I to say that something has too much cheese), but we were getting a bit low on cheese, so I wanted to make sure I reserved enough to not run out before my next grocery trip. It still turned out to have a very good balance of cheese–the cheese isn’t the star of this dish, but adds a lot to the texture and flavor as a background ingredient.

Stuffing Casserole

1 loaf of bread, cubed (about 4 cups of bread cubes?)

1 pound fake sausage

1/2 cup of butter

1 medium onion or 1/2 large onion

4 oz mushrooms (about 1/2 an 8oz package)

1/4 cup diced sweet peppers (I used about 4 of the larger mini peppers)

3 cups milk

2 TBSP cornstarch

1/3 cup parmesan cheese

1 3/4-2 cups cheddar cheese

salt and pepper to taste (in a rare turn of events, I thought this was fine without any extra salt, because I put plenty of salt in the fake sausage)

Preheat oven to 350 and grease pan or pans.

Cook fake sausage in a skillet. Transfer to casserole pan(s) and mix with bread cubes.

Melt butter in skillet and sautee vegetables. While vegetables are cooking, whisk cornstarch into 1/2 cup of milk, then mix with remaining milk.

Add vegetables and cheeses to meat and bread cubes, mix, pour milk mixture over the whole thing. Let sit for a few minutes so bread can absorb the moisture, then mix again so all the bread is moistened. (The original recipe said to let it sit in the fridge for at a few hours, but mine only sat for about ten minutes on the counter.)

Bake at 350 for 50 to 60 minutes.


  1. […] renamed the savory bread pudding as a stuffing casserole and it turned out so well that it got its own blog post (mostly so I could remember how to make it the same way next […]

  2. […] Event (if this doesn’t work out because of our lack of transportation, we’ll have Stuffing Casserole from the freezer and Green […]

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