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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Sausage Souffle (or ham/bacon/mushroom) Recipe

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This recipe for Sausage Souffle (or ham/bacon/mushroom) is from A Recipe Collection from The Friends of Vision Literacy, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8-10 slices of cubed bread
2 C shredded cheddar cheese
2 lbs. link sausages cut in half (brown and drain well)
4 eggs
2 1/2 C milk
3/4 tsp. dry mustard
1 Can of mushroom soup mixed with 1/2 cup milk
Directions:
Directions:
Put bread, cheese and sausages into 12x8 greased dish/

Beat together:
4 eggs
2 1/2 C milk
3/4 tsp. dry mustard

Pour over the bread, cheese and sausage and let stand over night.

Before baking (next day)
Add:

1 Can of mushroom soup mixed with 1/2 cup milk
Pour over cassarole
Bake 1 1/2 - 2 hrs. at 250º - 300º
Personal Notes:
Personal Notes:
Can be made same day but best if prepared day before.

 

 

 

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