Egg and Sausage Casserole
Egg and Sausage Casserole recipe 38
cream of mushroom soup
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 300F for 1½ hours.
May be frozen.