Egg and Sausage Casserole

Serves 10-12

Place in bottom of 9 x 13


6 slices white bread, crusts removed and buttered on both side

Top with 2 lbs. cooked country sausage

Top with 2 cups shredded cheddar cheese


1 1/2 cups milk

1 dozen eggs

1 tsp. dry mustard

salt and pepper

3 green onions, sliced (green part, too) Pour over sausage/cheese mixture Cover tightly and refrigerate overnight

Next day:


1 can cream of mushroom soup

1/4 cup milk

1 small can sliced mushrooms (I chop them up, as well) Pour over top of casserole Bake, uncovered 1 1/2 hours at 300 degrees

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