Egg Fondue - Claire's

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Sausage Fondue

(10 serv)

8 slices bread cubed

2 cups American Sharp Cheese Grated

3 pk Bob Evans skinned sausage 10ct or 12 are fine

4 eggs

2 1/2 cups milk

3/4 tea_dry mustard

1/2 cup milk & cup mushroom soup

Place bread in 13 x 9 pan next cheese, brown sausage cut into 1/3’s, place over cheese

Beat eggs, milk & mustard, pour over sausage.

Cover, refi. overnight

Next day: mix 1/2 cup milk with soup - pour over sausage. Bake 300° 1 1/2 hrs. (1 hr covered, 1/2 uncovered)