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Egg and Sausage Casserole



  1. Trim crusts from bread. Place in a 13×9 inch Pyrex dish.
  2. Cook sausage until done. Drain on paper towel.
  3. Put sausage on top of bread.
  4. Place cheese on top of sausage.
  5. Mix eggs, ½-cup milk and dry mustard and pour over cheese.
  6. Cover and refrigerate for 24 hours.
  7. Mix soup with 1 ½ cups milk and pour over casserole.
  8. Bake at 300 for 1 ½ hours. May be frozen.

Serves: 8