1 lb. bulk pork 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. mayonnaise or salad dressing
2 tsp. prepared mustard
1 tsp. dried parsley flakes (opt.)

In a skillet cook sausage until browned, drain off fat. In a bowl combine eggs, bread crumbs, water chestnuts, broccoli and sausage; mix well. Turn mixture into an 8 x 8 x 2 inch baking pan and bake uncovered in a 350 degree oven for 35 minutes. Combine sour cream, mayonnaise and mustard then spread over sausage mixture. Sprinkle parsley over top, then bake another 5 to 7 minutes or until hot.