EGG AND SAUSAGE CASSEROLE

2 lbs of sausage

10 slices of bread-cubed

10 eggs

5 C milk

1 1/2 tsp dry mustard

Cook sausage and spread in a 9x13 pan. Layer cubed bread over sausage. Mix eggs, milk and dry mustard and pour over the top. Refrigerate over night or at least a few hours before cooking.

In the morning mix and pour over the top:

2 cans cream of mushroom soup

4 cups grated cheese

1 C milk

Bake uncovered at 350 for one hour.

This is what my daughter Makenna wrote by the recipe after we made it: "This casserole is BOMB DIGITY FO SHO!!!!! Ha Ha!

HAPPY COOKING!!