Trim crusts from bread. Place in a 13x9 inch Pyrex dish. Cook sausage until red is gone. Drain on paper towel. Put sausage on top of bread. Place cheese on top of sausage. Mix eggs, 1/2 cup milk and dry mustard and pour over cheese. Cover and refrigerate for 24 hours. Mix soup with 1 1/2 cups milk and pour over casserole. Bake at 300 for 1 1/2 hours. May be frozen. Taken from Texas Celebrity Cookbook given to me by Yellow.Rose in the December cookbook swap. Food & Wine RT [*] Category 2, Topic 17 Message 104 Tue Jan 05, 1993 SPARKIE at 10:31 EST MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005
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|Serving Size: 1 Serving (354g)|
|Recipe Makes: 8|
|Calories from Fat: 420 (62%)|
|Amt Per Serving||% DV|
|Total Fat 46.7g||62 %|
|Saturated Fat 18.7g||94 %|
|Monounsaturated Fat 17.7g|
|Polyunsanturated Fat 4.3g|
|Cholesterol 870.3mg||268 %|
|Sodium 980.5mg||34 %|
|Potassium 499.8mg||13 %|
|Total Carbohydrate 18.8g||6 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 17.8g|
|Protein 44.4g||63 %|
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Calories per serving: 676
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