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

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