"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Biddie Jordan's Egg Casserole Recipe

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This recipe for Biddie Jordan's Egg Casserole, by , is from Cooking with the Nail's, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Annette Liscio
Added: Tuesday, March 13, 2007

Category:
Category:

Ingredients:  
Ingredients:  
8 slices white bread (cut edges off and cut in 4" squares)
1-1/3 lb. Hormel link sausage, cut in bite size pieces
1 dozen eggs
1 tsp. dry mustard
2 cups milk
2 cups cheddar cheese, grated
1 can evaporated milk
1 can mushroom soup

Directions:
Directions:
Use a glass 13x9 or deeper dish. Line buttered casserole dish with bread. Cook the sausage. Mix eggs, dry mustard, milk and cheddar cheese. Add sausage. Pour over bread and refrigerate overnite. Next day: mix evaporated milk and mushroom soup. Spread over top of egg mixture. Bake at 300 for 1-1/2 hours or until done.

 

 

 

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