Breakfast Casserole
Submitted by: Amber MoellerMakes: a 9x13-in. pan
- 3 c. seasoned croutons
- 2-1/2 c. shredded cheddar
- 2 lb. pork sausage, cooked
- 4 eggs
- 2-1/2 c. milk
- 1/2 t. dry mustard
- 1 can (10 3/4 oz) condensed mushroom soup, undiluted
- 3/4 c. milk
- 1 can (4 oz) mushrooms, drained
Grease a 9x13-in. baking dish. Put in croutons. Sprinkle on cheese. Add cooled sausage and mushrooms. Beat eggs, and add milk and dry mustard. Pour over all. Let set overnight in refrigerator. In the morning, mix soup and milk together. Pour over all. Bake 1-1/2 hours at 300ºF.
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