Put cubed bread and Velveeta cheese in a large mixing bowl. Add browned sausage to large bowl.
Add milk, prepared mustard and black pepper to beaten eggs; pour over first 3 ingredients.
Mix and put in a 9 x 13-inch pan.
Cover and refrigerate overnight. Uncover and bake at 350\u00b0 for 1 hour.
Brown and drain sausage; cool.
Beat eggs and milk; add bread cubes.
Fold in sausage and cheese.
Pour into 9 x 13-inch pan and refrigerate overnight.
Remove from refrigerator one hour before baking.
Bake at 350\u00b0 for 1 hour.
Cool slightly before cutting. Serves 8 to 10.
Mix all ingredients in large bowl.
Cover and refrigerate at least 8 hours but no longer than 24 hours.
Heat oven to 350\u00b0F.
Grease 2-quart casserole.
Pour egg mixture into casserole.
Bake uncovered about 1 hour or until knife inserted in center comes out clean.
High Altitude (3500-6500 ft) Decrease Bisquick(R) to 2/3 cup.
Bake about 1 1/4 hours.
Preheat oven to 350 degrees. Mix together eggs, onion, sage and milk until well blended. Fold in cheese
and sausage. Put in greased 2 qt. casserole dish. Bake 40 minutes.
Cut bread into cubes or triangles and line bottom of 9 x 13-inch pan.
Brown and thoroughly drain pork sausage.
Spoon over bread, then sprinkle Cheddar over top.
Beat eggs, milk, dry mustard, salt and pepper.
Pour over mixture.
Bake for 35 to 40 minutes at 350\u00b0.
Best when put together the night before. Refrigerate and cook the next morning.
Cook sausage in skillet over low heat. Drain. Mix soup and milk. Stir in crumbled crackers. Layer cracker mixture, corn and sausage in casserole dish, having top layer corn and sausage. Bake at 350\u00b0 for 40 minutes.
oubled.
Cook and crumble sausage. Add mushrooms and onions.
dium heat. Brown the sausage patties for 3 to 4
Grease a 2 quart casserole.
Cook sausage in skillet over medium heat, stirring occasionally, until no longer pink, drain off fat.
Mix sausage and the remaining ingredients. Pour into casserole. Cover and refrigerate at least 4 hours, but no longer than 24 hours.
Heat oven to 350\u00b0F.
Bake uncovered about 1 hour or until knife inserted in center comes out clean.
Preheat oven to 400\u00b0F.
Toss peppers and red onion with 2 tbsp olive oil. Roast for 20 mins, until softened. Let cool slightly then mix with sausage, parsley and mustard. Place filling down center of puff pastry. Brush edges with water and fold over to enclose. Press edges to seal and make a few slits along top. Brush with beaten egg and bake for 40 mins.
strips.
Combine pork sausage, 1 egg, bread crumbs, garlic, and
ith parchment paper.
Combine sausage, tomatoes, onions, parsley, herbs, lemon
Cube bread and place in bottom of ungreased 9/13 glass pan. Sprinkle drained sausage and then cheese over bread. Beat eggs, milk and salt. Pour over bread, cheese and sausage, Bake at 350 degrees in preheated oven for 45 inutes to 1 hour until slighly browned on top.
Line a 9-inch pie plate with pastry; flute edges.
Do not prick.
Bake in a 350\u00b0 oven for 7 minutes.
In skillet, cook sausage; drain well.
Sprinkle hard-cooked eggs in bottom of pie shell.
Top with sausage and cheese.
Combine beaten eggs, cream, salt and pepper; pour over all.
Bake in a 350\u00b0 oven for 30 to 35 minutes, or until set.
Let stand 10 minutes before serving. Makes 6 servings.
A 1976 recipe.
inutes
Add tomato sauce, sausage, potatoes & lemon juice
Sprinkle
Combine all ingredients except sausage and cheese.
Add these last.
Pour into large rectangular buttered casserole dish. (Recipe can be doubled.) Bake 45 minutes at 350\u00b0. Let stand before cutting.
eady to bake).
In medium skillet, cook the sausage until browned
omato sauce, basil& wine into sausage mixture.
Bring to a
Line bottom of 2 pans, each 13 x 9-inches, with dough from packages of rolls.
In a skillet, brown the sausage; drain.
Mix eggs with sausage and spread over dough in the two pans; reserve 1 to 2 tablespoons of egg.
Sprinkle cheese and seasoning over sausage mixture.
Cover with a layer of roll from remaining packages.
Brush with reserved egg.
Bake in 350\u00b0 oven for 35 minutes.
Cut into squares or bars.
Serve warm or at room temperature.
n a large pan, brown sausage meat until no longer pink