Laun/Pruett Recipe Collection
Brunch souffle with sausage

8 sliced white bread cubed...no crust...
3/4 lb grated sharp cheese
1 1/2 lb cooked link sausage

Place bread in 9 x 13 cassarole
Cover with sausage and cheese

Mix and beat:
4 eggs
2 1/2 cups milk
3/4 t. prepared mustard
1/2 t. salt

Pour over cassarole. Let stand overnight. before baking, mix the following"
1 c. mushroom soup
1 c. mushrooms
1/2 c. milk

Bake at 300 for 1 1/2 hour.

Rona said that she might adjust the cheese (add some more) and cook it at a higher temp.

Recipe Contributed by Rona Simon (note...Mary Ann hasn't tried this yet)