"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

Sausage & Egg Casserole Recipe

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This recipe for Sausage & Egg Casserole, by , is from Preserving The Elders Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Joyce
Added: Tuesday, June 16, 2009

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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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