12 c Herb seasoned croutons
1 1/2 lb Mild bulk sausage
4 Eggs
2 1/2 c Milk
1/2 ts Salt
1 cn Cream of mushroom soup
2 c Sharp cheddar cheese; grated
3/4 ts Dry mustard
1 Dash of pepper
1/2 c Milk
Place croutons on bottom of greased casserole, top with 1-1/2 c 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 c milk. Pour over and spread remaining
1/2 c of cheese on top. Bake at 300 F for 1-1/2 hours.
