Delicious Egg Casserole with Golden Mushroom Topping
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8 slices crustless white bread, broken into pieces
1 pound sausage cooked, drained, crumbled
2 cups grated cheddar cheese
2-1/2 cups milk
2 teaspoons dry mustard
1 teaspoon Worchestershire sauce
1/2 cup sherry
1 can (10-1/2 ounces) golden mushroom soup
1/3 cup milk
Put bread in 9x12-inch dish and top with sausage. Sprinkle grated cheddar cheese over the bread. Beat eggs and milk with dry mustard, Worchestershire sauce and sherry. Pour over casserole, cover and refrigerate over night.
Bake for 15 minutes at 325 degrees. Mix soup with 1/3 cup milk. Pour over top of casserole. Bake 1/2 hour or until set.