3 c. onion & garlic croutons
2 lbs. sausage
2 c. shredded cheddar cheese
4 eggs
2 1/2 c. milk
3/4 tsp. dry mustard
1/2 tsp. salt
2 lbs. frozen hash browns
1 can cream of mushroom soup
1/2 c. milk

Brown, crumble and drain sausage. Cool. Night Before: Put croutons in 9"x13" baking pan with high edges that has been sprayed with non stick baking spray. Sprinkle 1 1/2 cups shredded cheese. Spread sausage over cheese. In a bowl, combine eggs, 2 1/2 cups milk, mustard and salt. Mix well. Pour over sausage. Refrigerate overnight.

Before Serving: Dilute soup with 1/2 cup milk; pour over prepared casserole. Place hash browns on top of soup and to with remaining cheese. Bake for 1 1/2 hours, covered, at 325 degrees. Uncover last 30 minutes. Let stand 10 to 15 minutes before serving. Serves 12. NOTE: Shredded hash browns in 3 pound bag were used for the Church Brunch. We thawed them the night before so they could be spread easier.