Unlike many women of her day, VICTORIA POWELL HOPPER (Memphis, Tennessee) was very independent. After the death of Daddy Joe, who was a homebody, she blossomed, traveling and being more social and involved than ever, remembers granddaughter SHEILA SMITH THOMAS (Collierville, Tennessee). Victoria was known as Big Mama to her five grandchildren. Sheila has fond memories of celebrating Christmas Eve at Big Mama and Daddy Joe’s house with a tradition of the same wonderful meal—roasted turkey, dressing, her “famous” ambrosia, squash casserole, green beans, and of course, Big Mama’s rolls. “The grandkids were never hungry by dinnertime, though, because we were full from all the cookies and candies laid out around the house on the holiday tableware handmade by Big Mama at one of her club meetings. I still have her small holiday plates shaped like snowmen, Santa, and holly leaves that I put out during the holidays. As I remember it now, Big Mama’s divinity was always perfect, her pralines so sweet and creamy, and her Mississippi mud cake was about three inches thick, with a fudge and marshmallow topping that I have yet to get close to re-creating. This casserole was served at many bridge-playing brunches with hot fruit compote and Big Mama’s infamous melt-in-your-mouth rolls,” Sheila says.
6 large eggs, lightly beaten
2 ⅔ cups light whipping cream
1 tablespoon brown sugar
¼ teaspoon paprika
1 tablespoon minced onion
½ teaspoon dry mustard
½ teaspoon salt
½ teaspoon Worcestershire sauce
⅛ teaspoon black pepper
⅛ teaspoon red pepper
Vegetable shortening to prepare dish
8 slices bread, crusts removed
2 pounds sausage, 1 mild and 1 hot, cooked and drained
2 cups shredded sharp Cheddar cheese, divided
1 In a large bowl, combine the eggs, cream, brown sugar, paprika, onion, mustard, salt, Worcestershire sauce, black pepper, and red pepper. Stir well to combine.
2 Grease a 3-quart casserole dish with the shortening and layer with the bread, sausage, and then 1 ½ cups of the cheese. Cover with the egg mixture. Top with the remaining cheese. Cover and refrigerate overnight.
3 Take out of the refrigerator 2 hours prior to baking. Preheat the oven to 350 degrees. Place the casserole in the oven and bake for 1 hour. Remove from the oven and let sit 20 minutes before serving.
MAKES 8 SERVINGS.