Yield: 6 Servings
|12 cups||Herb seasoned croutons|
|2 cups||Grated sharp cheddar cheese|
|1½ pounds||Mild bulk sausage|
|¾ teaspoon||Dry mustard|
|1||Dash of pepper|
|1 can||Cream of mushroom soup|
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.