2 (12 oz.) pkgs. sausage
2 c. Pepperidge Farm seasoned croutons
1 1/2 c. cheese, shredded
3 eggs
1 3/4 c. milk
1 c. mushrooms
1 can cream of mushroom soup & 1/2 c. milk

Brown and drain sausage. Butter a 9 x 13 inch pan. Pour croutons in pan. Sprinkle sausage over croutons. Sprinkle cheese on top of sausage. Mix milk and eggs. Pour over top and refrigerate. Before baking mix soup and milk and mushrooms and pour over top. Bake 1/1 2 hours at 350 degrees.