Egg Sausage Casserole

1 ½ C. milk
1 dz. eggs
1 can cream of mushroom soup
4 slices bread (or enough to cover pan)
3 green onions (or more)
¼ C. Milk
1 C. grated cheese (cheddar)
1 lb. link sausage
(ham or bacon may be used)
1-2 oz. can of mushrooms (optional)
3/4 t. dry mustard
salt & pepper to taste
1. Brown sausage and cut into 1 inch pieces. Chop onion and green pepper. Remove crusts from bread and line greased bottom of pan. Cover the bread with cheese & sausage.
2. Beat eggs and add mustard, the 1 1/2 C. of milk, onion, salt and pepper. Pour over bread, cheese and sausage. Cover tightly and refrigerate overnight.
3. Just before serving, dilute mushroom soup with the 1/4 C. milk. Add mushrooms (drained) and pour on top of bread and sausage mixture. Bake, uncovered, at 300° for 1 1/2 hours.

This is a traditional breakfast casserole from both the Seedall and Wilson families that we serve EVERY Christmas morning.