Title: Egg & Sausage Casserole
Categories: Entree Casserole
Yield: 8 Servings

8		Bread slices
1	lb	Sausage
2	c	Grated cheese
6		Eggs, lightly beaten
1/2	c	Milk
1 1/4	ts	Dry mustard
1	cn	Cream of mushroom soup
1 1/2	c	Milk

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, 1/2 cup milk and dry mustard and pour over cheese. Cover and refrigerate for 24 hours. Mix soup with 1 1/2 cups milk and pour over casserole. Bake at 300 for 1 1/2 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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