Must share one more recipe. I have, literally, made this brunch casserole dozens of times. It's even a nice, special surprise on a cold winter's school day. Your kid will love it. It is ALWAYS a hit. Even with the pick-eaters, my daughter especially. Moreover, it's an easy dish that you make a day-ahead, slip into the refrigerator and pop into the oven the morning you're ready to eat.

This Sausage and Cheese Casserole is from "Betty Groff's Up-Home Down-Home Cookbook.'' It reheats well, though I rarely have leftovers!

SAUSAGE AND CHEESE CASSEROLE

6-8 slices firm white, day-old bread

1½ pounds mild flavored sausage, cooked and drained

4 eggs

1 teaspoon Dijon mustard

1 teaspoon Worcestershire sauce

2 cups milk

¾ cup sharp cheddar cheese, grated

¾ cup Swiss cheese, grated

Place bread in a greased 9-by-13-inch baking dish. You may trim the crusts, if desired. (I don't take the time to do that.)

Distribute sausage over bread. Place eggs, mustard, Worcestershire and milk in a bowl and blend. Sprinkle grated cheeses over sausage and cover with milk mixture. Cover with plastic wrap and allow to sit in the refrigerator overnight.

Bake in preheated 350-degree oven for 30 minutes or until top is golden brown.

Sounds so good to me, I think I'm going to whip one up tonight!