"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Sausage and Egg Casserole Recipe

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This recipe for Sausage and Egg Casserole, by , is from Miller Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jan Miller
Added: Monday, June 22, 2009

Category:
Category:

Ingredients:  
Ingredients:  
8 slices cubed whole wheat bread
2 c. shredded Sharp Cheddar Cheese
1 lb. sausage
6 eggs
2 1/2 c. milk
3/4 tsp. dry mustard
1 can Cream of Mushroom Soup
1/2 c. milk

Directions:
Directions:
Grease an 8 x 12 pan. Put the cubed bread in the pan and cover with cheese. Brown and drain the sausage; spread over cheese. Beat eggs, 2 1/2 c. milk and mustard together and pour over the ingredients in the pan. Refrigerate overnight. Dilute soup with 1/2 c. milk and pour over top. Bake at 300 for 1 1/2 hours.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
30 min plus bake time
Personal Notes:
Personal Notes:
This was a favorite of Joyce's.

 

 

 

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