Egg Casserole

Directions

1. 1
   Cube slices of bread to half fill a 12-inch Dutch oven. Brown a pound of sausage and crumble over bread. Grate enough cheese to cover bread and sausage.
2. 2
   Mix 6 eggs and 2 cups milk with dry mustard to taste.
3. 3
   Pour over sausage and bread.
4. 4
   Mix 1 can of cream
5. 5
   of
6. 6
   mushroom
7. 7
   soup
8. 8
   with
9. 9
   1/2 cup of milk and spread over casserole. Chill overnight.
10. 10
    Bake for 1 1/2 hours with 8 coals on top and 8 coals on bottom.