Harer Lodge Brunch Casserole

Harer Lodge Brunch Casserole

9 slices bread, cubed

2 pounds cooked, cooled, drained sausage

3/4 cup grated cheddar cheese

4 eggs

3/4 teaspoon dry mustard

2 1/2 cups milk

1 can cream of mushroom soup

mixed with 1/2 c. milk

Place cubes in buttered 2 quart baking dish. Top with sausage and cheese. Beat the eggs, dry mustard and milk together, and pour over the above mixture: Refrigerate overnight. Mix mushroom soup-milk mixture and pour over casserole before baking in 350ºF oven (325ºF for glass pan) for 1 1/2 hours.

Harer Lodge, Gettysburg, South Dakota

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