Sausage, Cheese, and Egg Casserole
(6 servings)

12 c Herb seasoned croutons
2 c Grated sharp cheddar cheese
1 1/2 lb Mild bulk sausage
4 a ggs
2 1/2 c Milk
3/4 ts Dry mustard
1/2 ts Salt
1 ea Dash of pepper
1 cn Cream of mushroom soup
1/2 c Milk

Place croutons on bottom of greased casserole, top with 1 1/2 cups of cheese. Brown and drain sausage, put on top of cheese. Beat eggs with milk and seasonings, pour over top. Refrigerate overnight.

Next Day:
Dilute soup with 1/2 cup milk. Pour over and spread remaining 1/2 cup of cheese on top. Bake at 300 F. for 1 1/2 hours.