Sausage cheese and egg casserole

Yield: 6 Servings

Measure 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

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. Submitted By SANDY GAMBLE <SCG@...> On TUE, 14 NOV 1995 212216 ~0700 (MST) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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