2 lb. bulk sausage
2 c. shredded Cheddar cheese
4 eggs
2 1/4 c. milk
2 1/2 c. croutons
1 can cream of mushroom soup
1/2 can (soup can) milk

Grease 9 x 13 inch pan. Place croutons on bottom. Fry and drain sausage layer, 1 cup cheese. Then all of sausage. Then 1 cup cheese. Mix milk (2 1/4 cups) and 4 eggs together. Pour over casserole. Refrigerate overnight. Combine milk and soup. Pour over casserole. Bake at 300 degrees for 1 1/2 hours.