RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4264
| View Recipe |
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| Recipe Name: |
Sausage Fondue - Copy - Copy - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Breakfast |
Used in Baskets: |
No |
| Base: |
Pork |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
60.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$3.33
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
I have served this at ladies' luncheons, family gatherings, and couples brunches. Everyone loves it. Marinated tomatoes, onions, and cucumbers, hot rolls, and a fruit-type dessert make a wonderful menu.
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Ingredients:
8 Slices bread, white cubed
2.25 Cups milk, whole
0.75 Teaspoon mustard, dry
0.13 Teaspoon pepper, cayenne
0.5 Teaspoon worcestershire sauce
0.5 Cup milk, whole
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Directions:
Cube 8 slices bread and place in 9x13 greased dish. Add cheese and sprinkle on bread. Cool sausage slightly and spread over cheese and bread.
Mix remaining ingredients (not soup or ½ cup milk) and pour over casserole. Freeze or refrigerate over night. Before baking, dilute mushroom soup with ½ cup milk and pour over casserole.
Bake at 350 degrees for 1 hour. |
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| Nutrition per Serving: |
| Calories: |
1480 |
Total Carbs: |
58.9 |
Net Carbs: |
0.0 |
| Cholesterol: |
661.9 |
Fat: |
114.2 |
Protein: |
70.84 |
| Fiber: |
1.84 |
Sodium: |
2628.44 |
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