Description:

Wonderful breakfast/brunch casserole.

Source:

Donna Ross

Serves/Makes:8 or more

Ingredients

• 1-1/2 lbs (.7 kg). link sausage (i.e. sweet italian)
• 8 slices white bread
• 3/4 lb (.3 kg). grated chedder cheese
• 2-1/2 cups (600 ml) milk
• 6 eggs
• 1 tsp (5 ml) prepared mustard ("hot-dog mustard")
• 1 can cream of mushroom soup
• 1/4 cup (60 ml) vermouth

Preparation

• Brown or parboil sausage and slice into small pieces.
• Remove crusts and cut bread into cubes.
• Spray 8 1/2 x 11 inch casserole with vegetable spray (i.e. Pam).
• Place bread in casserole.
• Cover with cheese and sausage.
• Mix together milk, eggs, and mustard.
• Pour egg mixture over bread.
• Refrigerate overnight.
• Mix together soup and vermouth.
• Spoon over casserole.
• Bake at 350 degrees (175 C.) for 1 hour.

Comments

Parboiling sausage removes some of the fat content. Turkey Italian sausage, reduced fat cheese, fat-free mushroom soup and non-fat milk may be substituted