Breakfast Casserole

Sausage Egg and Cheese Breakfast Casserole

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Sausage Egg and Cheese Breakfast Casserole

   Ingredients required
8 slices of bread, cube
2 cups grated cheddar cheese
1 1/2 to 2 lb link sausage, cut up and fried
6 eggs
2 1/2 cup milk 3/4 teaspoon dry mustard
1/2 canned cream of mushroom soup deluded 2 to 1 with milk
fresh mushrooms or one can mushrooms

Preheat oven 300 degrees

Instructions Sausage Egg and Cheese Breakfast Casserole

   Put one half of the bread in the bottom of well greased casserole or 13 by 9 inch baking pan. Top with 1/2 of the cheese and all of the sausage and mushrooms. Add the remaining bread and then the remaining cheese. Beat the eggs with the milk and mustard and pour over the top. Refrigerate overnight. Next day dilute the soup with the milk and pour over the top. Bake, uncovered at 300 degrees for 2 to 2 1/2 hours. Set out 5 to 10 minutes before serving.

Enjoy quick and easy recipes from an old cookbook made about fifty years ago from a rural community plus a recipe from the White House, Mrs.Gerald Ford, the First Lady's Strawberry Blitz Torte recipe about 1975. Also a recipe from the Vice Presidents wife, Mrs. Nelson Rockefeller.

Sausage Egg and Cheese Breakfast Casserole