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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! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |