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.

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