BRUNCH CASSEROLE 
2 1/2 c. seasoned croutons
2 c. shredded cheddar or Colby cheese
2 lb. bulk sausage, cooked & drained
4 eggs
3/4 tsp. dry mustard
2 1/2 c. milk
1 can cream of mushroom soup
1/2 c. milk

Place croutons in a greased 9 x 13 pan. Place cheese on top. Add meat in a layer. Beat eggs, mustard and 2 1/2 cups milk together. Pour over meat. Refrigerate overnight.

The next morning mix soup with the remaining 1/2 cup milk and spread over top. Bake at 300 degrees for 1 1/2 hours.

Serves 6 to 8.

 

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