Yield: 8 servings
Measure | Ingredient |
---|---|
1½ pounds | Sausage, pork bulk |
9 \N | Eggs; beaten |
3 cups | Milk |
1½ teaspoon | Mustard, dry |
1 teaspoon | Salt |
3 slices | Bread; cut in 1/4\" cubes |
1½ cup | Cheese, Cheddar; shredded |
Cook sausage over medium heat until done, stirring to crumble. Drain well on paper towels; set aside.
Combine sausage and remaining ingredients, mixing well. Pour into a well-greased 13x9x2" baking pan. Refrigerate, covered, overnight.
Bake at 350 degrees for 1 hour. SOURCE: Southern Living Magazine, October 1977. Typos by Nancy Coleman. From: Nancy Coleman Date: 09-28-94