Pig Sausage Souffle

This is another one of my sister's (Marla Newell Payne) recipes that will make you squeal with delight!
Note: This recipe can be cut in half for smaller groups.



Pig Sausage Souffle  10 to 12 servings
8 slices bread
3/4 lb. grated sharp Cheddar cheese (about 3 cups)
1 1/2 lb. sausage, fried (I fried the sausage with a chopped onion and a chopped green pepper)
4 eggs, beaten
2 1/4 cups milk
3/4 teaspoon dry mustard
1 (8 oz.) can condensed mushroom soup (or use 1 cup of white sauce with sautéed mushrooms)
1 (4 oz.) small can mushroom (or an equivalent amount of sautéed mushrooms)

1. Cut crusts off and cube bread; place on borrow of a greased or sprayed  8x10" casserole dish or in a greased or sprayed shuffle dish.
   
2. Add cheese and then the cooked sausage.
   
3. Mix eggs, dry mustard, milk.
4. Pour egg mixture over sausage mixture.
5. Let stand overnight.
6. Spread soup and mushroom on top. 
   
7. Bake in a preheated 300 to 325° oven or 1 1/2 hours.

Recipe without photos . . .

Pig Sausage Souffle  10 to 12 servings

8 slices bread
3/4 lb. grated sharp Cheddar cheese (about 3 cups)
1 1/2 lb. sausage, fried (I fried the sausage with a chopped onion and a chopped green pepper)
4 eggs, beaten
2 1/4 cups milk
3/4 teaspoon dry mustard
1 (8 oz.) can condensed mushroom soup (or use 1 cup of white sauce with sautéed mushrooms)
1 (4 oz.) small can mushroom (or an equivalent amount of sautéed mushrooms)

1. Cut crusts off and cube bread; place on borrow of a greased or sprayed  8x10" casserole dish or in a greased or sprayed shuffle dish.
2. Add cheese and then the cooked sausage.
3. Mix eggs, dry mustard, milk.
4. Pour egg mixture over sausage mixture.
5. Let stand overnight.
6. Spread soup and mushroom on top. 
7. Bake in a preheated 300 to 325° oven or 1 1/2 hours.