Cawood’s Sausage Breakfast Casserole
1 lb. bulk sausage
6 slices white bread, crusts removed
softened butter or margarine
1 tsp. salt
1 tsp. dry mustard
1 ½ cups shredded longhorn cheese
2 cups half and half
Cook sausage over medium heat until done, stirring to crumble well. Drain sausage on paper towel, set aside. Spread each slice of bread with butter, cut into cubes.
Place bread cubes in a 13 x 9 x 2 inch pan. Sprinkle with sausage, top with cheese.
Combine remaining ingredients, beat well, and pour over mixture in baking dish.
Chill at least 8 hours, remove from refrigerator. Bake at 350 degrees for 40 to 50 minutes.
Yield: 8 servings
This recipe is from one of my treasured Harlan County cookbooks, given to me by my mother. It was submitted by Brenda Gergely, who’s a dear friend of Frances (Cawood) Ledford. The recipe was given to Frances by her mother, Mrs. L.L. Johnson.
I always loved listening to Cawood call the UK games. That’s how I became such a huge fan! He was always a great gentleman, and a true professional. Frances and Cawood were the perfect team. When I make this, I like to think of Cawood and Frances enjoying this meal, together!
My family has enjoyed this for many years on Christmas morning. I put it together on Christmas Eve, then pull it out of the refrigerator first thing on Christmas morning. After we enjoy opening presents and spending time together, we have this great breakfast, cooked and ready. I hope you enjoy it, too.