1 (12 oz.) pkg. pork sausage
1 3/4 c. Butterschram Farm salad croutons
1 (4 oz.) pkg. shredded cheddar cheese
1 1/2 c. milk
2 eggs, beaten
1/3 c. chopped green pepper
1 (10 3/4 oz.) can cream of mushroom soup
1/4 c. milk

Crumble and brown pork sausage; drain. Spread croutons in 10 x 6 inch baking dish. Top with sausage and cheese. Combine milk, eggs, and green pepper; pour over sausage. Cover and refrigerate 4-6 hours or overnight. Blend soup and milk together; spread evenly over casserole. Bake in preheated 300 degrees 45 minutes. Let stand 5 minutes before serving. Makes 4-6 servings.

MICROWAVE: Crumble pork sausage into 1 quart glass/ceramic bowl. Microwave 3-5 minutes or until browned; drain. Prepare as directed in a glass/ceramic baking dish. Microwave, uncovered, 16-18 minutes. Meanwhile, toss 3/4 to 1 cup croutons with 1 tablespoon melted butter; saute until golden brown; sprinkle atop casserole and serve.