Ingredients
- 12 herb seasoned croutons
- 4 ggs
- 3 c milk
- 1 1/2 lb mild bulk sausage
- 2 c sharp cheddar cheese (grated)
- 3/4 t dry mustard
- 1/2 t salt
- 1 dash pepper
- 1 package cream of mushroom soup
Place croutons on bottom of greased casserole, top with 1 1/2 cups of cheese. Brown and drain sausage, put on top of cheese. Beat eggs with milk and seasonings, pour over top. Refrigerate overnight. Next Day: Dilute soup with 1/2 cup milk. Pour over and spread remaining 1/2 cup of cheese on top. Bake at 300 F. for 1 1/2 hours.
