Cook sausage in large skillet until brown, breaking up with wooden spoon; drain. Pat sausage dry with paper towels. Grease 9x13-inch baking dish. Place bread cubes in baking dish. Sprinkle cubed Cheddar cheese over bread. Sprinkle sausage over cheese. Combine eggs, 2 1/2 cups milk and dry mustard in medium bowl; beat with rotary beater or fork until well mixed. Pour egg mixture over layered mixture in baking dish. Cover with plastic wrap. Refrigerate for 8-24 hours.
Heat oven to 300 degrees F. Stir together cream of mushroom soup and 1/2 cup milk in small bowl. Pour over mixture in baking dish. Place baking dish on baking sheet. Bake, uncovered, about 1 1/2 hours or until center is set when baking dish is slightly jiggled. Let stand for 10 minutes before serving.
Republished with Permission, National Pork Council
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|Serving Size: 1 Serving (299g)|
|Recipe Makes: 8|
|Calories from Fat: 364 (62%)|
|Amt Per Serving||% DV|
|Total Fat 40.5g||54 %|
|Saturated Fat 15.8g||79 %|
|Monounsaturated Fat 14.9g|
|Polyunsanturated Fat 4.9g|
|Cholesterol 600.6mg||185 %|
|Sodium 1123.8mg||39 %|
|Potassium 426.9mg||11 %|
|Total Carbohydrate 19.2g||6 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 18.3g|
|Protein 35.2g||50 %|
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Calories per serving: 585
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