Sausage And Egg Casserole(Serves 8 To 10) - cooking recipe

Ingredients

8 slices bread, cubed (Pepperidge Farm, white)
2 c. sharp Cheddar cheese, grated
1 lb. breakfast sausage (Bob Evans)
4 eggs
2 1/2 c. milk
3/4 tsp. dry mustard
1 can cream of mushroom soup, diluted with (1 1/2 c.) milk

Preparation

Place
cubed
bread
in
greased 8 x 12-inch casserole. Top with
cheese.
Brown
sausage
and\tdrain.\tPlace drained sausage on top of cheese.
Beat eggs with 2 1/2 cups milk and mustard. Pour
over\tbread,\tcheese and sausage.
Refrigerate overnight. Next day dilute soup with 1 1/2 cups milk and pour over
other ingredients.
Bake at 300\u00b0 for 1 1/2 hours.
This makes a great brunch dish.