"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

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Sausage and Egg Casserole Recipe

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This recipe for Sausage and Egg Casserole, by , is from Henderson Plant Cookbook - Kennametal, Inc., one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Mary Lockett (Graham Downey's friend)
Added: Thursday, April 14, 2005
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. sausage
6 slices bread, trimmed and cubed
6 eggs, slightly beaten
1 c. grated sharp cheese
1 tsp.salt
1 tsp. dry mustard
2 c. milk
Directions:
Directions:
Brown sausage and drain. Mix all above ingredients together. Pour into 13X6 inch baking dish. Place in refrigerator overnight. Bake for 45 minutes to 1 hour at 350 degrees. Can be frozen once chilled.

 

 

 

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