Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Sausage (1 pound hot; 1 pound sweet) |
| 8 slices | Stale white bread |
| \N \N | Butter |
| 1½ pounds | Extra sharp cheddar cheese, grated |
| 6 \N | Eggs |
| 3 cups | Half and half |
| 1 small | Onion, minced |
| ½ teaspoon | Paprika |
| ⅛ teaspoon | Pepper |
| 1 teaspoon | Brown sugar |
| ½ teaspoon | Dry mustard |
| ½ teaspoon | Salt |
| ½ teaspoon | Worcestershire sauce |
| ⅛ teaspoon | Cayenne |
Remove casings from sausage. Brown in skillet. Drain well. Butter each side of the bread. Cut into cubes. Place cheese, sausage and bread into a 9X13 pan. (Aunt Sue says spray with cooking spray first!!). Mix gently with hadnds Blend remaining ingredients and pour over cheese/bread/sausage mixture. Try to cover completely Cover with foil or saran. Refrigerate overnight (or even 2 nights) Uncover and bake at 300øF for 1 hour. Turn off oven and leave casserole in closed oven for 20 minutes more.
Aunt Sue says...If you are baking other things at the same time (ie hash brown casserole) the temperature and time can be adjusted. (On Christmas she bakes at 325øF for about 1 hour to 1¼ hours and never turns the oven off)
Posted to EAT-L Digest 14 Sep 96 From: Rebecca Hessler <rhessler@...> Date: Sun, 15 Sep 1996 15:50:59 -0400