2 cups shredded cheddar cheese
10 (1 1/2 to 2 lbs) pork sausage links
4 eggs
2 1/4 cups milk
3/4 tsp dry mustard
1 can cream of mushroom soup
1/2 cup milk
Arrange bread cubes in bottom of greased 9x13 pan. Sprinkle with cheese. Brown sausage links, drain and cut into fourths. Arrange on top of cheese. Beat eggs with milk (2 1/4 cups) and dry mustard. Pour over sausage, cheese and bread. Refrigerate overnight. Dilute soup with milk (1/2 cup) and pour over casserole. Bake 1 1/2 hours at 300 degrees.
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