1 lb. bulk sausage
2 beaten eggs
2 c. soft bread crumbs
1 (8 oz.) can water chestnuts, drained & sliced
1 (10 oz.) pkg. frozen chopped broccoli, cooked & drained
3/4 c. dairy sour cream
1/4 c. mayo or salad dressing
2 tsp. prepared mustard
1 tsp. dried parsley (opt.)

In skillet brown sausage; drain off fat. In bowl combine eggs, crumbs, water chestnuts, broccoli and sausage; mix well. Turn mixture into an 8"x8"x2" baking pan. Bake, uncovered in a 350 degree oven 35 minutes. Combine sour cream, mayonnaise, and mustard; spread over sausage mixture. If desired, sprinkle parsley flakes atop. Bake 7 or 8 minutes until hot. Serves 6.