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Breakfast Casserole I




Source of Recipe


sister
1-1/2 pounds bulk pork sausage or bulk Italian sausage
Nonstick cooking spray
2-1/2 cups seasoned croutons
2 cups shredded cheddar cheese (8 ounces)
2-1/2 cups milk
4 eggs, beaten
3/4 teaspoon dry mustard
1 10-3/4-ounce can condensed cream of mushroom soup
1/2 cup milk

In a large skillet, cook and stir sausage over medium heat until no pink remains; drain.

Meanwhile, lightly coat a 3-quart rectangular baking dish with cooking spray. Spread croutons evenly in bottom of prepared dish. Sprinkle half of the cheese over croutons. Top with sausage. In a large bowl, combine the 2-1/2 cups milk, the beaten eggs, and the mustard. Pour over layers in baking dish. Stir together soup and the 1/2 cup milk. Spoon soup mixture evenly over mixture in baking dish. Cover and chill in the refrigerator for at least 2 hours or up to 24 hours.

Bake, uncovered, in a 325 degree F oven for 45 minutes. Sprinkle remaining cheese over casserole. Bake for 5 to 10 minutes more or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Makes 10 servings.