| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Sausage (1 pound hot; 1 pound sweet) |
| 8 |
sl |
Stale white bread |
|
|
Butter |
| 1 1/2 |
lb |
Extra sharp cheddar cheese, grated |
| 6 |
|
Eggs |
| 3 |
c |
Half and half |
| 1 |
sm |
Onion, minced |
| 1/2 |
ts |
Paprika |
| 1/8 |
ts |
Pepper |
| 1 |
ts |
Brown sugar |
| 1/2 |
ts |
Dry mustard |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Worcestershire sauce |
| 1/8 |
ts |
Cayenne |
INSTRUCTIONS
Remove casings from sausage. Brown in skillet. Drain well. Butter each side
of the bread. Cut into cubes. Place cheese, sausage and bread into a 9X13
pan. (Aunt Sue says spray with cooking spray first!!). Mix gently with
hadnds Blend remaining ingredients and pour over cheese/bread/sausage
mixture. Try to cover completely Cover with foil or saran. Refrigerate
overnight (or even 2 nights) Uncover and bake at 300°F for 1 hour. Turn off
oven and leave casserole in closed oven for 20 minutes more.
Aunt Sue says...If you are baking other things at the same time (ie hash
brown casserole) the temperature and time can be adjusted. (On Christmas
she bakes at 325°F for about 1 hour to 1 1/4 hours and never turns the oven
off)
Posted to EAT-L Digest 14 Sep 96
From: Rebecca Hessler <rhessler@ULTRANET.COM>
Date: Sun, 15 Sep 1996 15:50:59 -0400
A Message from our Provider:
“Don’t wait for six strong men to take you to church.”