Sausage And Egg Casserole - cooking recipe

Ingredients

1 1/2 lb. lean pork sausage
8 slices white bread, cubed with crusts cut off
3/4 tsp. dry mustard
1 can (8 oz.) cream of mushroom soup
4 eggs
3 c. milk, divided
2 c. grated Cheddar cheese

Preparation

Brown sausage and drain well; in saucepan, blend eggs, 2 1/2 cups milk and dry mustard.
Gently heat stirring occasionally, 2 to 3 minutes until well blended.
Do not boil.
Butter a 9 x 13-inch pan.
Place bread cubes on bottom, cover with grated cheese and sausage.
Spoon egg mixture on top.
Cover and refrigerate overnight.
Mix mushroom soup and remaining 1/2 cup of milk; pour over casserole.
Bake uncovered at 300\u00b0 for 55 minutes.