1984 Greenwood Jaycees Recipe Book

Cookbook page 39

Breakfast Casserole, Taco Casserole

BREAKFAST CASSEROLE                                      Sherry Rumble

8 slices of bread, cubed
2 c. grated Cheddar cheese
1 lb. sausage, browned and crumbled
6 eggs
2 1/2 c. milk
3/4 tsp. yellow mustard
1/2 tsp. salt
Pepper to taste
1 can mushroom soup
1/2 c. milk

Variation:
1/2 lb. ham can be used instead of sausage

Arrange bread and sausage in greased casserole. Beat together eggs
and 2 1/2 cups milk. Add mustard, salt and pepper to egg mixture.
Pour egg mixture over bread and sausage in casserole. Cover with
cheese. Let stand over night. Next morning add soup mixed with
1/2 cup milk. Pour over casserole. Bake at 300 degrees for 11/2 hours
until golden brown and egg is set. Serves 8-10.

TACO CASSEROLE                                      JoAnn Wimmenauer

1 3/4 oz. envelope French's Chilio Seasoning Mix
1 1/2 c. broken corn/taco chips
1/2 - 1 c. shredded Cheddar cheese
1/4 c. sliced pitted ripe olives
1 lb. ground beef
1 lb. can tomatoes
1 lb. can kidney beans
2 c. shredded lettuce
1 tomato, cut up

                                    Continued

                                    -39-     Greenwood, Ind.