Brunch Casserole

Brunch Casserole 1 loaf sourdough French bread, cut into 1-inch cubes 2 pounds link sausage, sliced 1 (10.75-ounce) can cream of mushroom soup 2 1/2 cups milk 6 large eggs 3 cups (12-ounces) shredded cheddar cheese Place bread cubes in a 4-quart buttered baking dish. In a large skillet, coated with vegetable cooking spray, cook sausage until browned about 10 minutes. Place on top of bread cubes. Blend soup, milk and eggs in a medium bowl and pour over bread and sausage. Sprinkle cheddar cheese on top. Refrigerate overnight. Preheat oven to 325. Bake for 1 hour or until golden; let stand for 10 minutes before serving. Makes 8 servings.