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Breakfast Casserole 2

Recipe

Breakfast
Breakfast Casserole 2

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    Author

    Hy-Vee Employee Cookbook

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    Servings and Ingredients

    QuantityIngredientAdd
    		8 slice(s) bread, cubed
    		1 lbs. sausage, cooked and drained
    		¾ lbs. Cheddar cheese, grated
    		4 eggs, beaten
    		1 ½ c. milk
    		1 can(s) cream of mushroom or cream of chicken soup

    Directions

    1. Layer bread, sausage and cheese in a greased 9-by-13-inch pan. Combine eggs and milk and pour into pan. Cover with soup. Cover and refrigerate overnight.
    2. Bake uncovered at 350 degrees for 1 hour.

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