7 or 8 slices of bread, cubed
2 c. shredded cheese
1 lb. sausage, cooked and drained
4 eggs
3 c. milk, divided
¾ t. mustard
1 can cream of mushroom soup
Arrange
bread cubes in bottom of greased 9x13 pan. Sprinkle with cheese.
Arrange sausage on top of cheese. Beat eggs with 2 ½ c. milk and
mustard and pour on top. Refrigerate overnight. Next morning, dilute
soup with ½ c. milk and pour on top. Bake at 300° for 1 ½ hours.
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