Chretien Point Plantation

Sunset, Louisiana

Specialty Recipe

Hearty Brunch Casserole

Ingredients

4 to 6 slices sourdough bread

2 cups cheddar cheese, shredded

1 pound breakfast sausage

8 eggs

1 teaspoon dry mustard

2-1/4 cups milk

2 Tablespoons dried onion flakes

One 15-ounce can cream of mushroom soup

1/3 cup milk

Grease bottom of 9 x 13-inch baking pan. Cover the bottom of the pan with sourdough bread slices. Use just enough to cover the entire bottom. Sprinkle cheddar cheese over the bread. Brown the sausage, drain, and let cool slightly. Sausage should be well crumbled. Sprinkle sausage crumbles over cheese. In a large bowl, mix eggs, dry mustard, 2-1/4 cups milk, and dried onion flakes. Pour this mixture over bread, cheese, and sausage. Cover and refrigerate overnight.

Before baking, preheat oven to 350 degrees. Mix cream of mushroom soup with 1/3 cup milk and pour over casserole. Bake uncovered for 1 hour. Let stand 5 to 10 minutes before serving. Cut into squares. Serve with crusty bread and a nice fruit salad.

Serves: 8 to 10

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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