#1300 - Egg Casserole

(by Shirley McNevich)

7 slices buttered white bread
1 cup shredded cheddar cheese
8oz. fresh mushrooms
2 TBSP butter
8oz. to 1lb. sausage (loose or in casings--if in casings cut into coin shaped pieces)
1 cup milk
1/2 tsp. salt
1/2 tsp. paprika
1/2 tsp. dry mustard
6 eggs

In a skillet over medium heat add butter--melt. Add mushrooms--cook until tender, then drain. In the same skillet add sausage--cook until browned--drain. Grease a 9 x 13 glass baking dish. Line the bottom with buttered bread, cutting to fit where necessary. If there's bread left over, cube it and spread evenly over the other bread. Sprinkle layers of shredded cheddar cheese, mushrooms, and sausage over the bread layer. In a bowl add eggs--beat with a fork. Add milk, salt, paprika and dry mustard--beat with a fork. Pour egg mixture over the top of the casserole. Cover dish with foil. Bake at 350 degrees for 25 minutes--test to make sure eggs are not runny.