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2 1/2 c. herbed croutons or 10
to 12 slices bread,
2 c. shredded medium-sharp
2 lb. sausage
6 eggs
2 1/2 c. milk
1 small can mushrooms
3/4 tsp. dry mustard
1 can mushroom soup

Place bread in greased 9 x 13-inch pan; top with cheese.
Cook sausage in skillet until brown; drain on paper toweling.
Place sausage over cheese. Beat eggs; mix with mustard, milk,
mushroom soup and mushrooms. Pour over sausage. May be
refrigerated overnight, if desired. Bake in preheated 300 degrees
oven for 1 hour and 30 minutes. May be reheated.

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