SAUSAGE AND EGG CASSEROLE
From: Marye
Serves: 8-10  •  Prep: 20 min + overnight chill  •  Cook: 30-45 min at 350°

From a typewritten sheet kept with Marye's recipe collection.

INGREDIENTS
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1 lb sausage, cooked, drained and crumbled
10-12 slices white bread, crust removed
1 (8 oz) pkg sharp cheddar cheese, grated
8 eggs, beaten
1 (4 oz) can whole chiles, seeded and chopped
1 (12 oz) can evaporated milk
1¼ cups milk
Dash salt
½ to 1 tsp dry mustard

INSTRUCTIONS
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1. Butter the bottom of a 9×13 casserole.
2. Cover the bottom with bread (Marye's note: "I like to use 2 layers").
3. Cover with the sausage and chiles.
4. Mix together the eggs, salt, mustard, evaporated milk, and regular milk.
5. Pour the egg mixture over the bread/sausage/chiles. Top with the grated cheddar cheese.
6. Cover and refrigerate overnight.
7. Bake uncovered at 350°F for 30 to 45 minutes, until the casserole is set.

[Photos in this folder: 43-20260611153822-sausage-and-egg-casserole.jpg, sausage-and-egg-casserole-card.jpg]
