Egg Souffle Casserole - cooking recipe

Ingredients

1 1/2 lb. sausage, browned and drained
8 slices bread, cubed and crusts off
3/4 lb. shredded Cheddar cheese
4 eggs, beaten
dash of salt
2 1/2 c. milk
3/4 tsp. mustard (spicy brown)
1 can cream of mushroom soup, mixed with 2/3 c. milk

Preparation

Combine sausage, bread and Cheddar cheese.
Put into flat 10 x 9-inch baking dish.
Combine eggs, salt, milk and mustard.
Pour over sausage mixture.
Cover and chill overnight (optional). Combine mushroom soup and milk.
Pour over casserole and bake, covered, at 325\u00b0 for 1 1/2 hours.
During last 20 to 30 minutes, remove cover so casserole can brown slightly.