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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This recipe came from an estate sale. I obtained it when I purchased the family collection from the Cartwright Estate in Richardson, Texas in 2002. Ingredients:
5 slices bread |
3 cups shredded cheddar cheese |
6 eggs |
3 cups milk |
1/2 teaspoon dry mustard |
1/2 pound sausage browned |
2 cans cream of chicken soup |
Directions:
1. Grease rectangular baking dish.
2. Break up bread slices and cover bottom of the pan.
3. Beat eggs then add soup, milk and dry mustard then mix well.
4. Pour over bread then top with some of the cheese and the sausage.
5. Top with remaining cheese then cover with foil and let sit overnight in refrigerator.
6. Preheat oven to 325.
7. Cover with foil and bake 45 minutes then uncover and bake 15 minutes longer.
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