Woman Connected to Recipe: Donna Sutton
Submitted by Katie Lazansky and Mary Jo Bode
About Donna Sutton:
Donna was a joyful person who loved to cook. Her home in the mountains always had the smell of wonderful food. She hosted tamale parties, where she taught us how to fill and fold with style. She always had specials ingredients that we had never seen, and always tons of butter.
Donna made everyone feel welcomed and loved in her kitchen. One of the most important lesson that Donna taught us was how to live fully, even when you know that your time on Earth is very limited.
Throughout the five years that she fought ovarian cancer with all that she had, she loved us. We cooked for her then, as it was a language of love and support.
INGREDIENTS
8 slices fresh bread, cubed
2 lbs. pork sausage, browned and drained
2 c. cheddar cheese grated
1 (4oz) can mushrooms, drained
3 or 4 eggs, beaten
3/4 tsp. dry mustard
3 c. milk
1 can cream of mushroom soup
INSTRUCTIONS
Placed cubed bread in greased 9x13 inch baking dish.
Layer browned sausage over bread and sprinkle with cheese and mushrooms.
Combine the eggs, dry mustard and 2.5 cups milk. Pour over bread and sausage mixture.
Cover and refrigerate at least 3 hours or overnight.
When ready to bake, combine soup and remaining half cup of milk. Pour over casserole and cover.
Bake at 350 degrees for approximately 1.5 hours.
About half way through baking time, take cover off. Casserole may be stirred when baking.