Christmas Casserole

(printed from rickandrob.com from Rick's family recipe)

- 12 slices of White Bread (cubed)

- 2 pounds of Link Sausage (cooked, browned and cut in thirds)

- 2 cups of Shredded Cheese

- 6 Eggs

- 2 1/2 cups of Milk

- 3/4 teaspoon of Dry Mustard

- White Pepper to Taste

- 1 can of Cream of Mushroom Soup

- 1/2 cup of Milk

Mix the bread and sausage in a large casserole dish.  Cover with the cheese.  In a separate bowl combine the next three ingredients.  Pour over the top of the casserole.  Cover and refrigerate overnight.

In the morning, turn the oven on to 300 degrees.  Mix the mushroom soup and 1/2 cup of milk.  Pour over the top of the casserole.  Place uncovered casserole in the oven for 1 1/2 to 2 hours.

NOTES:  You may want to "monkey" with the ingredients.  This is the recipe my mother used (but always seemed to refine over the years.)  I don't think it hurts to add two more eggs.  I also like a little more dry mustard and white pepper.

This is great with Bubble Bread and Mimosas made with Orange-Pineapple Juice and Champagne!