Egg& Sausage Casserole -

1 lb Sausage

2 c Grated cheese

6 Eggs, lightly beaten

1/2 c Milk

1 1/4 ts Dry mustard

1 cn Cream of mushroom soup

1 1/2 c Milk

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

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17 Message

104 Tue Jan

05, 1993 SPARKIE at

31 EST MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI

71511,2253, GT Cookbook echo moderator at net/node