| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats, Eggs |
|
Casseroles |
6 |
Servings |
INGREDIENTS
| 8 |
sl |
White bread flour |
| 2 |
c |
Cheddar cheese |
| 3/4 |
lb |
Ground beef |
| 3/4 |
lb |
Sausage |
| 8 |
|
Eggs; whipped |
| 3/4 |
tb |
Dry mustard |
| 1 1/2 |
c |
Milk |
|
|
Salt and pepper; to taste |
| 1 |
cn |
Cream of mushroom soup; condensed |
| 1/2 |
cn |
Evaporated milk |
INSTRUCTIONS
I have the best breakfast casserole, that you make the night before. Get up
and pop in into the oven, while you and your family are opening gifts, it
will be cooking! Butter a 9x12 dripper pan, and line it with 8 slices of
bread. Grate 2 cups of cheddar cheese. Fry 3/4 pound hamburger and 3/4
pound sausage. Mix 8 eggs, whipped, with 3/4 tablespoon dry mustard, 1 1/2
cups milk and salt and pepper, to taste. On top of bread, put meat then
eggs and then cheese on top. Put in fridge overnight. The next morning pour
1 can of cream of mushroom soup and 1/2 of a can of canned milk over the
top. Bake at 300 degrees for 1 1/2 to 2 hours. If there's any left, warm in
the microwave for lunch. Very good! From: Sherel Warwood (PYUC43A)
~~~~~~~~~~~~~~~~~~~~~~ * Debralyn Muscato * * Fine Arts Library * * Cornell
University * ~~~~~~~~~~~~~~~~~~~~~~
Recipe by: Sherel Warwood (PYUC43A)
Posted to EAT-L Digest by Debralyn Muscato <dbm2@CORNELL.EDU> on Dec 8,
1997
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