CHRISTMAS MORNING CASSEROLE Bonnie Norman

(refrigerate over night)

8 to 10 servings

7-8 slices of bread

4 eggs

2 ¼ cup milk

2 cups shredded cheddar cheese

¾ tsp. dry mustard

2 lbs link sausages (approx 20 count)

topping

1 can cream of mushroom soup

½ cup milk

Grease a 9X13” baking dish.

Cook and drain sausages – cut into thirds.

Break bread into “quarter” size bites – arrange in dish

Sprinkle with cheese

Arrange sausage over cheese

Beat eggs with milk and mustard – pour over mixture in dish

refrigerate over night

In the morning, preheat oven 300’

Topping

Dilute soup with milk and pour over casserole

Bake for 1 ½ hour