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Do Ahead Sausage Souffle Recipe

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This recipe for Do Ahead Sausage Souffle is from The Williams Family Cookbook 2011, 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 slices bread with crust
2 c. shredded cheddar cheese
1 1/2 lbs. sausage, browned & drained
4 eggs
2 3/4 c. milk
3/4 tsp. dry mustard
1 can cream of mushroom soup
Directions:
Directions:
Tear bread into small pieces and spread evenly in bottom of greased 9 x 13 pan. Sprinkle cheese evenly. Spread sausage over cheese. Beat eggs with 2 1/4 c. milk and pour over mixture in pan. Mix cream of mushroom soup, dry mustard, and remaining milk and spread over top. Cover tightly with foil and refrigerate overnight. Place in cold oven and bake 1 1/2 hrs. at 300º or preheat oven at 350º and bake for 1 hour.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Mom gave me this recipe many years ago and it has become a favorite for my family. I usually make it for breakfast on Thanksgiving and Christmas. Jim loves it. I do usually have to bake it longer than recipe indicates for it to be done in the middle.

 

 

 

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