Egg Bake

• 1 lb. sausage
• 5 c. cubed white bread (about 7 slices)
• 1 c. finely chopped celery
• 1/2 c. finely chopped onion
• 1/4 c. finely chopped green pepper
• 3/4 lb. (3 c.) Cheddar cheese, shredded
• 5 eggs, slightly beaten
• 2 c. milk
• 1/2 c. mayonnaise
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 1 tsp. mustard
• 1 can cream of chicken soup

1. Heat oven to 300u0b0.
2. Lightly saute sausage over medium heat; drain.
3. Layer in order; half each of the bread crumbs, sausage, celery, onions, green pepper and cheese in greased 13 x 9-inch baking dish.
4. Repeat layers.
5. Combine eggs, milk, mayonnaise, salt, pepper and mustard.
6. Pour evenly over baking dish and spread soup over mixture.
7. Cover and refrigerate at least one hour or overnight.
8. Bake, uncovered for 1 1/2 hours or until golden brown.

sausage, white bread, celery, onion, green pepper, cheddar cheese, eggs, milk, mayonnaise, salt, pepper, mustard, cream of chicken soup

Taken from www.cookbooks.com/Recipe-Details.aspx?id=436393 (may not work)