"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
This recipe for Egg & Sausage Casserole, by Gloria Thompson, is from Endicott Family Recipes,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
6 eggs 2 cups milk 6 slices cubed white bread 1 lb. ild sausage 1 t. dry mustard (I use regular mustard) 1 can small mushrooms 1 t. salt 1 cup grated cheese
Brown sausage and drain. Beat eggs and add milk. Add bread cubes, mustard, salt & mushrooms. Stir well. Add cheese & sausage & stir. Pour into glass 13x9 pan. Bake 45 min. at 350º. Let cool 5 min. before cutting.
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