On Line Cookbook
Breakfast Casserole
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Source:
Joyce Anderson

Serves/Makes:6 or more

Ingredients
  • 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
Preparation
  • 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.
Comments

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity

Copyright ©1997-2024 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.