"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 Souffle Recipe

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This recipe for Sausage Souffle, by , is from It's about Thyme!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Josephine Lee
Added: Saturday, March 26, 2005

Category:
Category:

Ingredients:  
Ingredients:  
4-6 c. Spatz bread, cubed
1 1/2 lbs. bulk sausage.
1 lb. mushrooms
2 c. 1/2 and 1/2
2 eggs
1/2 t. dry mustard
salt and pepper to taste
1 can mushroom soup
1 c. sour cream

Directions:
Directions:
Put bread in bottom of 9X13 pan. Saute the sausage, drain well and sprinkle over the bread.
Cut up the mushrooms and put on top of the sausage. Blend the 1/2and1/2 and the 2 eggs. Add the dry mustard and salt and pepper. Pour over the mushrooms. Refrigerate overnight.
Mix the mushroom soup and sour cream and pour over all.
Bake 1:15 minutes at 350 degrees. Let stand 15 minutes on counter before serving.

Number Of Servings:
Number Of Servings:
12-15
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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