| | Directions | | Place bread cubes in a 13"x9" greased pan. Sprinkle browned sausage over bread, then cheese. Combine beaten eggs and milk; pour over cheese. Spread mushroom soup directly from can over top. Bake at 350° for 1 hour till brown and bubbly. Let stand 15 minutes before serving. Goes well served with fresh cantaloupe and other fruits. (Must use low salt soup-this is a very salty casserole otherwise) |
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| Ingredients | | - |  | 8 slices cubed bread |
| - | | 2 pounds sausage, browned & drained |
| - | | 3/4 cup Shredded Cheddar Cheese |
| - | | 4 eggs, beaten |
| - | | 2 1/4 cups milk |
| - | | 2 cans low salt cream of mushroom soup |
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