Sausage Breakfast Casserole

• 6 slices bread (white or wheat)
• butter
• 2 lb. sausage
• 1 can mushroom pieces, fresh sliced
• 2 c. shredded cheese (Longhorn, Swiss or Muenster)
• 10 eggs, beaten
• 2 c. half and half
• dash of salt and pepper
• 2 (9 oz.) pkg. fresh fettuccine, cooked according to pkg. directions
• 4 cloves garlic, quartered
• 1/2 c. walnut pieces
• 2 c. torn spinach leaves, packed
• 1 c. parsley, packed
• 2 tsp. basil, crumbled
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 3/4 c. olive oil
• 3/4 c. freshly grated Parmesan cheese
• 3 Tbsp. butter, softened

1. While fettuccine cooks, place next 7 ingredients, in order given, in a food processor with steel blade.
2. Quickly turn machine on and off until mixture combines.
3. With motor running, add oil in a thin stream.
4. Add cheese and butter, blending until mixture has a uniform consistency.
5. Add approximately 1/4 cup warm water to pesto to thin slightly and spoon over pasta.

bread, butter, sausage, mushroom, shredded cheese, eggs, salt, fresh fettuccine, garlic, walnut pieces, torn spinach leaves, parsley, basil, salt, pepper, olive oil, freshly grated parmesan cheese, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=242762 (may not work)