"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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Breakfast Casserole Recipe

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This recipe for Breakfast Casserole, by , is from The Robert S. Fouts Family and Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Sharon Hultay
Added: Friday, February 27, 2009
Category:
Category:
Ingredients:  
Ingredients:  
6 slices of toasted bread - diced
1 can cream mushroom soup
1 can milk
1 lb. cooked sausage crumbled
1 can mushrooms
6 eggs
Salsa
Grated Sharp cheese
Directions:
Directions:
Beat together eggs, milk and cream mushroom soup.
Spread bread in bottom of baking dish.
Add mushrooms, sausage, salsa and cheese.
Cover all ingrediants with egg mixture.
Refridgerate overnight.
Bake at 350º till bubbly and brown.

 

 

 

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