Egg Sausage Casserole

This is a traditional Breakfast casserole from both the Seedall and Wilson families that we serve EVERY Christmas morning.

• 1 1/2 C. milk
• 1 doz. eggs
• 1 Can cream of mushroom soup
• 4 slices bread ( or enough to cover pan)
• 3 green onions ( or more)
• 1/4 C. Milk
• 1 C. grated cheese (cheddar)
• 1 lb. link sausage ( ham or bacon may be used)
• 1 - 2 oz. can of mushrooms (optional)
• 3/4 t. dry mustard
• salt & pepper to taste

1. Brown sausage and cut into 1 inch pieces. Chop onion and green pepper. Remove crusts from bread and line greased bottom of pan. Cover the bread with cheese & sausage.

2. Beat eggs and add mustard, the 1 1/2 C. of milk, onion, salt and pepper. Pour over bread, cheese and sausage. Cover tightly and refrigerate overnight.

3. Just before serving, dilute mushroom soup with the 1/4 C. milk. Add mushrooms (drained) and pour on top of bread and sausage mixture. Bake, uncovered, at 300 degrees for 1 1/2 hours.