1 lb. bulk pork sausage
2 beaten eggs
2 c. soft bread crumbs or seasoned crumbs
1 (8 oz.) can water chestnuts, drained and sliced
1 (10 oz.) pkg. frozen chopped broccoli, cooked and drained
1/4 c. mayonnaise or salad dressing
3/4 c. sour cream
2 tsp. prepared mustard

Cook sausage until browned; drain fat. In bowl, combine eggs, crumbs, water chestnuts, broccoli and sausage; mix well. Turn mixture into 8x8x2 baking pan. Bake, uncovered, in 350 degree oven 35 minutes. Combine sour cream, mayonnaise and mustard; spread over sausage mixture. Bake 5 to 7 minutes more or until hot. Serves 6 to 9.