Carol'S Egg Casserole

• 8 slices white bread, crust removed and cubed
• 1/4 lb. shredded Cheddar cheese
• 1 1/2 lb. cooked link sausage or 1 lb. bulk sausage, crumbled, cooked and drained (ham cubes can also be used)
• 4 eggs
• 2 1/2 c. milk
• 3/4 tsp. prepared mustard
• 1/2 tsp. salt
• 1 can cream of mushroom soup
• 1/2 c. milk

1. Place bread in greased 9 x 13-inch casserole dish.
2. Top with meat and shredded cheese.
3. Mix and beat eggs, milk, mustard and salt.
4. Pour carefully over contents of casserole.
5. Cover and let stand in refrigerator overnight.
6. Next morning, mix can soup and 1/2 cup milk.
7. Pour gently over casserole and bake uncovered at 300u0b0 for 1 1/2 hours.
8. Makes 12 servings heartily.
9. Warms over well in microwave.
10. Serve with toast and fruit.

white bread, cheddar cheese, sausage, eggs, milk, mustard, salt, cream of mushroom soup, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=274739 (may not work)