Sausage Cheese Fondue |
| Name: |
Pamela Donery |
| Base: |
NAS Whidbey Island |
| Recipe: |
8 slices bread cubed
1 1/2 lb. Italian sausage
3 Cups Cheddar Cheese
6 eggs
1/4 tsp. dry mustard
1 1/2 cups milk
1 can mushroom soup
Cube bread and lay in 9x13inch pan. Brown and lay sausage on top of bread. Mix Egg 1 cup milk 1/4 tsp. dry mustard pour over sausage. Top with grated cheese. Refrigerate over nite. (A Must)!!! In the morning mix 1 can of mushroom soup with 1/2 cup milk and pour over mixture. Bake 300-325 for 1 1/2 hours.
This is excellent to make when you have overnite guests or for the hollidays when you don't have time to cook the next morning.
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