Sausage Fondue (brunch casserole)

Sausage Fondue
(recipe from Deana Forrest - brought to the "lunch bunch" for Feb. by Susan Anderson)

12 slices bread (cubed)
2 c grated cheese
1 lb. Jimmy Dean Sausage (browned and drained ... I buy whatever is on sale)
6 eggs
3 1/4 c milk

Place bread cubes in bottom of (sprayed) 9x13 pan. Sprinkle grated cheese over bread. Place browned sausage over cheese. Beat eggs and milk together, pour over top, cover and refrigerate overnight.

In the morning mix:
3/4 tsp dry mustard
1/2 c milk
1 can cream of mushroom soup

Mix and pour evenly over all. Bake at 350 degrees for 1 hour. It will be tall and bubbly in the pan. Let sit 20 minutes to settle before cutting.

NOTE: You might want to divide the recipe between two dishes ... a 9 x 13 and smaller type one. This variation has a little more bread, eggs, and milk than the original ... which makes it go a bit further, but it also may overflow your pan! Or you could put a cookie sheet under your pan to avoid spill-over. The "original recipe" instead has 8 slices bread (cubed), 4 eggs, and 1 1/4 c. milk).