This recipe for Sausage & Egg Casserole, by Pat Joyce, is from Preserving The Elders Recipes,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 1/2 c. seasoned croutons 2 c. shredded cheddar cheese 2 lb. bulk sausage (brown and drain grease) 4 eggs 2 1/2 c. milk 3/4 tsp. dry mustard 4 oz. can mushrooms 1 c. cream of mushroom soup
Place croutons in bottom of 9 x 13 greased pan. Top with cheese and sausage. Beat eggs, milk and mustard. Add mushrooms and soup. Pour over ingredients in pan. Refrigerate overnight. Bake uncovered 300' for 1 - 1 1/2 hours.
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