Captain Jefferds Inn Sausage Casserole
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1 pound bulk, fresh port sausage, seasoned as desired

8 slices bread cubed

2 cups cubed cheddar cheese (8-ounces)

4 large eggs

2 1/2 cups milk

3/4 teaspoon dry mustard

1 (10.75 ounce) can condensed or golden cream of mushroom soup

1/2 cup milk

Cook sausage in a large skillet until brown, breaking up with wooden spoon; drain. Pat sausage dry with paper towels. Grease 9 x 13-inch baking dish. Place bread cubes in baking dish. Sprinkle cubed cheddar cheese over bread. Sprinkle saugsage over cheese. Combine eggs 2 1/2 cups milk and dry mustard in medium bowl; beat with rotary beater or fork until well mixed. Pour egg mixture over layered mixutre in baking dish. Cover with plastic wrap. Refrigerate for 8-24 hours. Heat oven to 300F. Stir together cream of mushroom soup and 1/2 cup milk in small bowl. Pour over mixture in baking dish. Place baking dish on baking sheet. Bake, uncovered, about 1 1/2 hours or until center is set when baking dish is slightly jiggled. Let stand for 10 minutes before serving.