8 slices white bread
2 lb. Jimmy Dean sausage
9 eggs
1 c. milk
¾ tsp. Mustard
2 c. grated cheddar cheese
1 can cream of mushroom soup
1 small can evaporated milk
Remove crust and cube bread slices. Place in 9x13 pan. Cook and drain sausage; sprinkle over bread. Beat together eggs, 1 cup milk, and mustard. Pour over bread and sausage mixture. Sprinkle grated cheese over all. Cover with foil and refrigerate overnight. Mix soup and canned (not quite all) milk. Spread over mixture in pan. Bake at 325* for 1 ½ hours. Cool 10 minutes before serving.
Coleman Recipe Book 2006,
Submitted by Sharlyn
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