Eggs And Sausage
|Bulk sausage/1 1/2 pound sausage links||2 Pound, cut in bite-size pieces|
|Cheese||3⁄4 Pound, grated|
|Milk||2 1⁄4 Cup (36 tbs)|
|Dry mustard||3⁄4 Teaspoon|
|Mushroom soup||1 Cup (16 tbs)|
Fry sausage and drain.
Butter bread, trim crusts and cut in cubes.
Layer bread, cheese and sausage in 12x8 inch baking dish.
Beat eggs; stir in milk, salt and mustard.
Pour over casserole and set overnight in refrigerator.
Mix soup with 1/3 can of milk, spread over casserole.
Bake for 1 hour or until firm in 350° oven.