Pork & Lamb
Sausage Casserole Serves 6 to 8 16 ounces bulk pork sausage, cooked, drained, and crumbled 4 cups cubed day-old bread 2 cups shredded sharp Cheddar cheese 2 cans evaporated milk 10 large eggs, lightly beaten 1 teaspoon dried mustard ¼ teaspoon onion powder ground black pepper
Grease 13” x 9” baking dish. Place bread in dish and sprinkle with cheese. Combine evaporated milk, eggs, dry mustard, and onion powder in a bowl. Pour evenly over bread and cheese. Sprinkle with sausage. Cover and refrigerate overnight. Bake in 325-degree oven for 55 to 60 minutes or until cheese is golden brown. Cover with foil if top browns too quickly. Season with ground black pepper. Carolyn Eager
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