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Enjoy this recipe from Best-Ever Casseroles.
Submitted by: Lynda McCormick from Burkburnett, TX
1 lb. ground sausage, browned and drained
9 eggs
3-1/2 c. milk
1 t. mustard
6 to 8 slices bread, cubed
1-1/2 c. shredded Cheddar cheese
10-3/4 oz. can cream of mushroom soup
4 c. corn flake cereal, crushed
1/2 c. butter, melted
Mix sausage, eggs, milk, mustard, bread, cheese and soup in a bowl; spoon into a greased 13"x9" baking pan. Cover; refrigerate overnight. Remove from refrigerator 30 minutes before baking; set aside. Combine cereal and butter; sprinkle over egg mixture. Bake at 350 degrees for one hour. Serves 8 to 10. | |
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Mix sausage, eggs, milk, mustard, bread, cheese and soup in a bowl; spoon into a greased 13"x9" baking pan. Cover; refrigerate overnight. Remove from refrigerator 30 minutes before baking; set aside. Combine cereal and butter; sprinkle over egg mixture. Bake at 350 degrees for one hour. Serves 8 to 10. |
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