Sausage, cheese, and egg casserole
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | cups | Herb seasoned croutons |
| 1½ | pounds | Mild bulk sausage |
| 4 | Eggs | |
| 2½ | cup | Milk |
| ½ | teaspoon | Salt |
| 1 | can | Cream of mushroom soup |
| 2 | cups | Grated sharp cheddar cheese |
| ¾ | teaspoon | Dry mustard |
| 1 | Dash of pepper | |
| ½ | cup | Milk |
Directions
Place croutons on bottom of greased casserole, top with 1½ 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 ½ cup milk. Pour over and spread remaining ½ cup of cheese on top. Bake at 300 F. for 1 ½ hours.