Egg And Sausage Casserole
| 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
A Message from our Provider:
“People disappoint. God doesn’t.”
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