Egg and Sausage Casserole 8 Bread slices 1 lb Sausage 2 cups Grated cheese 6 Eggs, lightly beaten 1/2 cup Milk 1 1/4 tsp Dry mustard 1 can Cream of mushroom soup 1 1/2 cup 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. |