- 2 pounds bulk Italian sausage
- 9 slices bread
- 3/4 teaspoon dry mustard
- 9 eggs, beaten
- 1 (4 1/2-ounce) jar sliced mushrooms, drained
- 1 1/2 cups (6 ounces) shredded sharp Cheddar cheese
- 3 cups milk
How to Make It
Cook sausage until browned, stirring to crumble; drain well. Place sausage in a lightly greased 13- x 9- x 2-inch baking dish or two 1 1/2-quart casseroles, if desired.
Remove crust from bread; cut bread into cubes. Combine bread cubes and remaining ingredients; mixing well. Pour mixture over sausage; cover and refrigerate overnight.
Bake, covered, at 350° for 30 minutes. Uncover and bake an additional 30 minutes.