1 lb. bulk sausage, Bob Evans
1 sm. onion
2 1/2 c. Rice Krispies
1 c. cooked rice
1 stick Cracker Barrel sharp cheese, grated
3 eggs
1 can cream of mushroom soup
1/4 c. milk

Saute sausage and onion. Layer in a 9 x 13 casserole: 2 c. Rice Krispies, sausage and onion, cooked rice and grated cheese. Mix eggs, pour over mixture. Combine soup and milk; pour over mixture. Punch holes in mixture. Sprinkle remaining 1/2 c. Rice Krispies on top. Refrigerate overnight. Bake at 350 degrees for 30 minutes.