Name: Do-Ahead Sausage Fondue
Yield: 8 servings
Ingredients: 8 slice bread, cubed; 2 cup shredded sharp American cheese; 1.5 lb link sausage, cut in thirds; 4 eggs; 2.25 cup milk; 0.75 tsp dry mustard; 1 can mushroom or cream of chicken soup; 0.5 cup milk

Eggs & Cheese

Serves 8

8 ingredients

Print 3″×5″ card Print 4″×6″ card

Ingredients

8 slice bread, cubed
2 cup shredded sharp American cheese
1½ lb link sausage, cut in thirds
4 eggs
2¼ cup milk
¾ tsp dry mustard
1 can mushroom or cream of chicken soup
½ cup milk

Method

Place the cubed bread in the bottom of a greased 8x12-inch baking dish; top with the cheese. Brown the sausage; drain, then place on the cheese.
Beat the eggs with the milk and mustard; pour over. Refrigerate the casserole overnight.
Next day, dilute the mushroom or chicken soup with 1/2 cup milk; pour over. Bake at 300 degrees for about 1 1/2 hours until set.

Notes

Yield: 8 servings. From Laurelyn Hansch (also: Liz Senske). Note on card: "I used a 9x13 pan & added a 'little' extra of everything."

Original card

The recipe above was transcribed from this scan of Vera’s original card.