8	lbs.	bulk sausage
6	cups	chopped onion
4	cups	chopped celery
12	cups	shredded cheddar cheese
48		eggs
16	tbsp.	flour
2	tsp.	salt
2	tsp.	pepper
1	cup	parsley flakes
24	cups	milk
13		pie shells, thawed
12	cups	canned mushrooms

1. Remove pie crusts from freezer and place on baking pans. Bake at 400 degrees for 5 - 7 minutes or until golden brown. Set aside and cool.
2. In a large skillet. Brown thawed sausage, onion, celery, and seasonings. Drain. Set aside.

3. Remove eggs from refrigerator and prepare only amount needed. Break eggs into a clean sanitized mixing bowl. Beat slightly on medium speed. Combine with milk and flour.

4. Sprinkle sausage over the shell bottoms. Top with mushrooms. Pour egg mixture over the sausage and mushrooms. Sprinkle with cheddar cheese.

5. Bake at 325 degrees for 50 minutes or until center is set.

6. Let stand for 10 minutes before slicing.

[INSTRUCTIONS]