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

In skillet cook sausage until browned; drain off fat. In bowl combine eggs, bread crumbs, water chestnuts, broccoli, and sausage; mix well. Turn mixture into 8 x 8 x 2 inch baking pan. Bake, uncovered, at 350 degrees for 35 minutes. Combine sour cream, mayonnaise, and mustard. Spread over sausage mixture. If desired, sprinkle parsley flakes on top. Bake 5-7 minutes more or until hot. Makes 6 servings.