Egg and sausage casserole
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Bread slices | |
| 1 | pounds | Sausage |
| 2 | cups | Grated cheese |
| 6 | Eggs, lightly beaten | |
| ½ | cup | Milk |
| 1¼ | teaspoon | Dry mustard |
| 1 | can | Cream of mushroom soup |
| 1½ | cup | Milk |
Directions
Trim crusts from bread. Place in a 13x9 inch Pyrex dish. Cook sausage until red is gone. Drain on paper towel. Put sausage on top of bread.
Place cheese on top of sausage. Mix eggs, ½ cup milk and dry mustard and pour over cheese. Cover and refrigerate for 24 hours. Mix soup with 1½ cups milk and pour over casserole. Bake at 300 for 1 ½ hours. May be frozen.
Taken from Texas Celebrity Cookbook given to me by Yellow.Rose in the December cookbook swap.
Food & Wine RT [*] Category 2, Topic 17 Message 104 Tue Jan 05, 1993 SPARKIE at 10:31 EST MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005