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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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