Recipe: Egg Souffle Casserole

EGG SOUFFLE CASSEROLE

1 1/2 lb pork sausage links
4 eggs beaten
2 1/2 cups milk
1/4 tsp dry mustard
3 cups plain croutons
10 oz shredded cheddar cheese
1 (10 3/4 oz) can cream of mushroom soup, undiluted
1 (2 1/2 oz) jar sliced mushrooms
2/3 cup milk

Butter a 13x9x2-inch baking dish.

Cut each sausage link into 4 pieces. Cook until browned, drain and set aside.

Combine eggs, milk and mustard.

Layer croutons, cheese, sausage and egg mixture in the prepared baking dish. Cover and chill overnight.

WHEN READY TO BAKE:
Preheat oven to 300 degrees F.

Combine soup, mushrooms and 2/3 cup milk. Stir well and spread over top of casserole.

Bake, uncovered, at 300 degrees F for 1 1/2 hours.

Source: Welcome Neighbors Club of Greater Jackson