Egg And Sausage Casserole

If God would grant us the vision, the word “sacrifice” would disappear from our lips and thoughts; we would hate the things that seem now so dear to us; our lives would suddenly be too short; we would despise time-robbing distractions and charge the enemy with all our energies in the name of Christ. May God help us to judge ourselves by the eternities that separate the Aucas from a comprehension of Christmas, and Him, who, though He was rich, yet for our sakes became poor so that we might, through His poverty, be made rich. Lord God, speak to my own heart and give me to know Thy holy will and the joy of walking in it. Amen.

Nate Saint

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Casseroles, Main dish	8	Servings

INGREDIENTS

8		Bread slices
1	lb	Sausage
2	c	Grated cheese
6		Eggs, lightly beaten
1/2	c	Milk
1 1/4	t	Dry mustard
1		Cream of mushroom soup
1 1/2	c	Milk

INSTRUCTIONS

Trim crusts from bread.  Place in a 13x9 inch Pyrex dish. Cook sausage
until red is gone.  Drain on paper towel. Put sausage on top of bread.
Place cheese on top of sausage. Mix eggs, 1/2 cup milk and dry  mustard
and pour over cheese.  Cover and refrigerate for 24 hours.  Mix soup
with 1 1/2 cups milk and pour over casserole. Bake at 300  for 1 1/2
hours. May be frozen.  Taken from Texas Celebrity Cookbook given to me
by Yellow.Rose in the  December cookbook swap.  Food & Wine RT [*]
Category 2, Topic 17 Message 104 Tue Jan 05, 1993  SPARKIE            
at 10:31 EST  MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253,  GT Cookbook echo moderator at net/node 004/005

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 358 Calories From Fat: 222 Total Fat: 25.1g Cholesterol: 211.7mg Sodium: 1119.9mg Potassium: 193.8mg Carbohydrates: 7.9g Fiber: <1g Sugar: 3.6g Protein: 25.4g