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Jo's Egg Casserole

Yield 12 servings


  • 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

  1. 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.

  2. Remove crust from bread; cut bread into cubes. Combine bread cubes and remaining ingredients; mixing well. Pour mixture over sausage; cover and refrigerate overnight.

  3. Bake, covered, at 350° for 30 minutes. Uncover and bake an additional 30 minutes.

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