Bishop's Brunch Casserole
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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 or | | 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 |
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Instructions
Combine first nine ingredients and set aside.
Butter a 9x13-inch glass and line with bread strips. Pour mixture over bread strips. Cover and let set 6 hours or overnight in the refrigerator. May be frozen at this point.
Before baking, mix the mushroom soup and milk together, pour over the casserole and sprinkle with paprika. Bake uncovered in preheated 325°F oven for 1-1/2 hours or until firm enough to spoon easily.
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