Bishop's Brunch Casserole

Name: Bishop's Brunch Casserole
Ingredients: 1 to 2 lb. sausage, cooked and drained; 2 cups milk; 4 eggs, slightly beaten (egg substitute may be used); 1 can (4 oz.) mushrooms, drained; 3 cups cheddar cheese, grated; 1 tsp. dry mustard; 1 tsp. onion powder; 1 tsp. worcestershire sauce; 1-1/2 tbsp. dry onion flakes; 1/3 cup onion, finely chopped; 8 slices bread, cut off crust and cut in slices (give crusts to the birds); 1 can cream of mushroom soup; 1/3 cup milk; Paprika

14 ingredients

7 steps

Ingredients

1 to 2 lb. sausage, cooked and drained
2 cups milk
4 eggs, slightly beaten (egg substitute may be used)
1 can (4 oz.) mushrooms, drained
3 cups cheddar cheese, grated
1 tsp. dry mustard
1 tsp. onion powder
1 tsp. worcestershire sauce
1-1/2 tbsp. dry onion flakes
1/3 cup onion, finely chopped
8 slices bread, cut off crust and cut in slices (give crusts to the birds)
1 can cream of mushroom soup
1/3 cup milk
Paprika

Directions

1

Combine first nine ingredients and set aside.
2

Butter a 9x13-inch glass and line with bread strips.
3

Pour mixture over bread strips.
4

Cover and let set 6 hours or overnight in the refrigerator.
5

May be frozen at this point.
6

Before baking, mix the mushroom soup and milk together, pour over the casserole and sprinkle with paprika.
7

Bake uncovered in preheated 325F oven for 1-1/2 hours or until firm enough to spoon easily.