Beaman Family, Meats
8 slices white bread, decrusted & cubed
2 c. grated cheddar cheese
2 lbs. link sausage
5 eggs
2-1/2 c. milk
3/4 t. dry mustard
1/2 c. milk
1 can cream of mushroom soup (undiluted)
Brown sausage and cut into small bite-size pieces.
While sausage is cooking, place bread in greased 8" x 12" pan.
Top with cheese.
Scatter sausage on top of cheese & bread.
Beat eggs with 2-1/2 cups milk and dry mustard.
Pour over sausage.
Cover and refrigerate overnight.
Before cooking, mix soup with 1/2 cup milk and spread on casserole.
Bake at 300° for 1-1/2 hours.