Recipe#26557

Title: Brunch Casserole 02

rec.food.recipes archive

Brunch Casserole
 
1 to 2 pounds sausage, cooked and drained
2 cups milk
4 eggs, slightly beaten (egg substitute may be used)
1 small can mushrooms, drained
3 cups cheddar cheese, grated
1 teaspoon dry mustard
1 teaspoon onion powder
1 teaspoon Worcestershire sauce
1-1/2 tablespoons dry onion or 1/3 cup onion, finely chopped
8 slices bread, cut off crust and cut in slices
1 can cream of mushroom soup
1/3 cup milk
Paprika
 
Combine first nine ingredients and set aside. Butter a 9 x 13-inch
glass casserole and line with bread strips. Pour mixture over bread
strips. Cover and let set 6 hours or overnight in the refrigerator.
May be frozen at this point. Before baking, mix the mushroom soup
and milk together, pour over the casserole and sprinkle with paprika.
Bake uncovered in preheated 325 oven for 1-1/2 hours or until firm
enough to spoon easily.