I first had this when a clever friend brought it all prepared and frozen, ready to pop in the oven, on a Tahoe ski trip, years ago. I have since served it time and again, at home and away. Thank you, Wynne! It's also good substituting half the sausage with sauteéd mushroom pieces.
8 slices firm white bread, crusts removed, cut in 1" cubes
3/4 lb. grated cheddar cheese
1 1/2 to 2 lbs. little sausages, browned and cut in 1" pieces (I like to use the fresh ones, not in a casing, but with seasonings)
4 eggs, lightly beaten
2 1/4 cups milk (1 or 2%)
salt
1/4 tsp dry mustard
1 can cream of mushroom soup
paprika
Butter a 9x12" dish. Spread bread cubes on bottom, then the grated cheese, then the browned sausages. Mix eggs, milk, salt and mustard and pour over the first three. Cover with foil and refrigerate overnight. Spread soup on top and sprinkle with paprika. Freeze or bake at 325° for one hour.
Serves 8-10
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