8 slices bread (12 thin slices) 1 pound pork sausage browned and drained 1-1/2 cup fresh mushrooms, sauteed 2 cups grated Cheddar cheese 4 large eggs or equiv. egg substitute 2-1/2 cups milk 1/4 - 1/2 tsp. dry mustard 1 (10-1/2 oz) can cream mushroom soup 1-1/2 cup Pepperidge Farm dressing
Grease a 9 x 13 baking dish. Layer ingredients in the dish as follows - cubed bread across the bottom. Add browned sausage then sauteed mushrooms and then 1 cup of Cheddar cheese. Mix all liquids (eggs, milk and soup) and dry mustard. Pour over ingredients in dish. Add remaining cheese over the top and then sprinkle with dry dressing over the top. Lightly cover and bake at 325 degrees for approx. 1 hour. Uncover and bakd for an additional 15 minutes. Let sit for a few minutes to settle before serving. NOTE: If refrigerating overnight, take 1/2 can of additional mushroom soup plus 1/2 can additional milk, mix well and pour over casserole for extra moisture. Omit this step if baking immediately.
Number of Servings: 12
Recipe submitted by SparkPeople user SPCOACH_TANYA.