Ingredients:
1 1/2 lbs bulk pork sausage or 1 1/2 lbs Italian sausage
2 1/2 cups seasoned croutons
2 cups cheddar cheese, 8 ounces shredded
2 1/2 cups milk
4 eggs
1/4 teaspoon dry mustard
1 (10 3/4 ounce) cans cream of mushroom soup
1/2 cup milk
Directions:
In a large skillet cook sausage until brown, drain.
Lightly grease a 3 quart rectangular baking dish and spread croutons evenly in bottom.
Sprinkle 1 cup of shredded cheese over croutons and top with sausage.
In a large bowl add 2 1/2 cups milk, eggs, and dry mustard. Whisk together well and carefully pour over layers in baking dish.
In a small bowl combine cream of mushroom soup and 1/2 cup milk, whisk well and spoon evenly over mixture in baking dish.
Cover with plastic wrap and chill for 2 hours or overnight.
Bake in a 325 degree oven, uncovered for 45 minutes.
Sprinkle with remaining cheese and bake for approximately 5 to 10 minutes longer or until a knife inserted in the middle comes out clean.
Let stand for 10 minutes before serving.
Chill time is not included in prep and cooking time.
Servings: 10
Time preparation: 35 min.
Time total: 85 min.