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Sausage Souffle


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  • 1 1/2 Lb skinless sausage, browned
  • 8 slices of white bread
  • 3/4 cup cheddar cheese
  • 4 eggs
  • 2 1/2 cups milk
  • 3/4 T mustard
  • 1 can mushroom soup
  • 1/4 cup dry vermouth



Step 1

Put cubed bread in bottom of a casserole dish & top with shredded cheddar cheese. Mix eggs, milk, mustard, salt & pepper, and pour over bread. Add sausage & refrigerate overnight. Before baking, pour on mushroom soup & vermouth. Baked at 350 degrees for 1 hour.

Yum!! We made this the night before using about ¾ loaf of French bread and 6 eggs. We used 2 lbs of sweet Italian sausage. We used 1/8 cup sherry and 1/8 cup water instead of vermouth. It was FABULOUS!!!!!

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