Yield: 6 Servings
12 c Herb seasoned croutons
1/2 t Salt
2 c Grated sharp cheddar cheese
1 Dash of pepper
1 1/2 lb. Mild bulk sausage
1 can Cream of mushroom soup
2 1/2 c Milk
1/2 c Milk
3/4 t Dry mustard
4 Eggs
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.
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