This casserole has become a tradition, along with potato sausage, for breakfast on Christmas morning.

The recipe was given to me by a friend, Marsha, who worked with me at the Legislative Council.
She would mix up the stuff for this casserole and place it in a large plastic bag in a cooler, and take it along when she visited her kids in Spokane.

All she had to do was dump it into a pan and bake it when she got there.

Combine:
8 or 9 eggs
1 pound of cooked pork sausage, or the same amount of chopped ham
2 cups milk
1 can of cream soup (celery, mushroom, or chicken)
1/2 teaspoon dry mustard
1/2 pound grated cheddar cheese
6 or 7 slices of bread, broken into pieces

Let the mixture soak overnight. Pour into a 9x13 pan which has been well-greased, or sprayed with Pam, then bake at 350 for 1 to 1 1/2 hours.