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10 to 12 slices bread
1 1/2 lb. sausage
1 doz. eggs
1 tsp. dry mustard
2 c. milk
2 c. grated Cheddar cheese
1 can mushroom soup
1 small can evaporated milk

Butter a 9 x 13 casserole dish. Remove crusts from bread. Cut
slices of bread into 4 squares and line bottom and sides of the
casserole dish. Brown sausage; drain well. Beat eggs; add sausage,
mustard, 2 cups milk and cheese. Cover and refrigerate overnight.

Next Day: Pour soup and evaporated milk over casserole; do not mix!
Do not add salt and pepper! Bake uncovered at 300 degrees for 1 1/2 hours.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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