Grandma's Breakfast Casserole Souffle

This is a crowd pleaser every time! I never make this without having to give out the recipe!


8 slices white bread, crust trimmed and cubed
2 cups cheese, diced
1 ½ lbs sausage browned

Place bread in bottom of oblong pyrex baking dish. Place cheese evenly on top. Sprinkle sausage on top of the cheese.

2 ½ cups milk
4 eggs slightly beaten
¾ tsp dry mustard

Mix and pour evenly over bread, cheese and sausage. Let stand over night in refrigerator.

1 cup cream of mushroom soup
½ cup milk

Before baking, mix soup and milk and pour over soufflé. Bake at 275 degrees for 1 ½ hour or until center is set. Serve immediately

Karen's Cinnamon Rolls

Combine:

½ cup lukewarm water
1 pkg yeast
1 tbspn sugar

Mix and let stand in a warm place

1 beaten egg
¼ cup melted butter
2 ½ cup lukewarm water
½ cup dry nonfat milk
1 ½ tsp salt
½ cup sugar

Mix together and add yeast mixture.
Add 8 cups flour.
Knead for 10 min on floured board.
Place in a greased round bowl. Spray with oil and cover.
Let rise until double in size (2-3 hours).

Punch down and divide in half. Spray surface with cooking spray and roll out into ½ inch thick rectangle. Spread with butter. Sprinkle layer of brown sugar and shake cinnamon. Roll up from long side and pinch ends. Cut with string in 3” widths. Place in casserole dish sprayed with cooking spray. Let rise 1 hour.
Bake at 375 degrees for 17-20 min.

Frosting:
¾ cup butter/margarine (softened)
2-3oz. pkgs cream cheese (softened)
1 tsp vanilla
3 cups powdered sugar