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bread (enough to cover
bottom of 9 x 12 pan)
1 lb browned pork sausage
4 oz sauteed mushrooms
1/3 lb cheese
4 eggs (beaten)
1 tsp dry mustard
1/2 tsp salt
2 1/2 cups milk
1 can mushroom soup (about 10 oz)
extra 1/4 cup milk
-break up French bread
into bottle-cap sized chunks and cover the bottom of a 9 x 12 pan
-cover bread with browned sausage
-cover with 1/3 lb cheese
-sprinkle mushrooms over cheese
-mix the beaten eggs, dry mustard, salt and 2 1/2 cups milk in a bowl
-pour mixture over everything in pan and let sit overnight in fridge
-mix can of mushroom soup with 1/4 cup milk and spread over contents of pan
-bake at 325 for an hour
*sausage can be replaced
by bacon or ham
*the 1 tsp dry mustard is optional
*it's not mandatory that the mixture sit overnight in the fridge, however it
must sit at least one hour in fridge