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Full Online Book HomeLearning KitchenBreakfastandbrunches - Casserole - Easter Brunch Egg Casserole With Mushroom Topping
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Breakfastandbrunches - Casserole -  Easter Brunch Egg Casserole With Mushroom Topping Post by :Jeff_Stephenson Category :Learning Kitchen Author :Unknown Date :December 2011 Read :3001

Click below to download : Breakfastandbrunches - Casserole - Easter Brunch Egg Casserole With Mushroom Topping (Format : PDF)

Breakfastandbrunches - Casserole - Easter Brunch Egg Casserole With Mushroom Topping

8 slices crustless white bread, broken into pieces
1 pound sausage cooked, drained, crumbled
2 cups grated cheddar cheese
8 eggs
2-1/2 cups milk
2 teaspoons dry mustard
1 teaspoon Worcestershire 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, Worcestershire 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.
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