Sausage and Egg (Breakfast) Casserole

The Record’s “Recipe of the Week”:
Sausage and Egg (Breakfast) Casserole by Marie Miles

8 slices fresh bread, cubed
1 lb. ground pork sausage, browned and drained
2 cups grated cheddar cheese
4 eggs, beaten
3/4 tsp. dry mustard
2-1/4 cups milk
1 can cream of mushroom soup
1/2 cup milk

Place the cubed bread in the bottom of a 9x13 pan. Top with the browned sausage. Top with the cheese.

Add the dry mustard to the 2-1/4 cups milk. Pour over the bread/sausage/cheese mixture. Let set in refrigerator for 3 hours or overnight.

Combine the soup and 1/2 cup milk. Pour over the casserole just before baking. Bake at 325° for approximately one hour or until firm and browned.