Sausage and Egg Casserole

Hazel Smith's Hot Dish Recipe of the Week

Sausage and Egg Casserole

1 pound sausage
2 1/4 cups milk
6 eggs
1 1/2 teaspoon dry mustard
1/2 teaspoon salt
1 1/2 cups finely grated sharp cheddar cheese
3 slices bread, cubed

Brown and drain sausage. Combine milk, eggs mustard and salt. Beat one minute. Stir in cheese, bread and sausage. Pour into 9 x 13 ungreased pan. Bake at 350 for 35-40 minutes.