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Breakfast Casserole
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Recipe Information
Joyce Anderson

Serves/Makes:6 or more

  • 8 slices bread, cubed
  • 1/2 lb (.2 kg). cheddar cheese, shredded
  • 1-1/2 lbs (.7 kg). pork sausage links
  • 4 eggs
  • 2-1/4 cups (525 ml) milk
  • 3/4 tsp (4 ml) dry mustard
  • 1 10-1/2 oz (294 grm). can cream of mushroom soup
  • 1/2 cup (125 ml) milk
  • Arrange bread cubes in bottom of greased 9 x 13-inch baking pan.
  • Sprinkle with shredded cheese.
  • Brown pork sausage links; drain and cut into fourths; arrange on top of cheese.
  • Beat eggs with milk and dry mustard; pour over sausage, cheese and bread.
  • Refrigerate overnight.
  • Dilute cream of mushroom soup with milk; pour over casserole.
  • Bake at 325 degrees (175 C.) for 1-1/2 hours.

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