"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Sausage Souffle Recipe

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

Contributor:  
Contributor:  
Josephine Lee

Category:
Category:

Ingredients:  
Ingredients:  

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

Directions:
Directions:
Grease a 9 x 13 pan.
Put cubed bread in bottom of pan. Saute sausage. Drain well. Sprinkle over the bread. Cut up mushrooms and put on top of sausage. Blend the half and half and eggs. Add the salt and pepper and dry mustard. Pour over the mushrooms. Refrigerate overnight.
Mix the mushroom soup and sour cream together and spread on top. Bake at 350 for 1:15.

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

 

 

 

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