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seasoned croutons
2 c. shredded cheese
1 1/2 lb. sausage
6 eggs
2 1/4 c. milk
3/4 tsp. dry mustard
1 can cream of mushroom soup
1/2 c. milk

Line a 9 x 13-inch pan with croutons. Sprinkle cheese
on top. Arrange cooked, drained sausage on top. Beat eggs,
milk and mustard. Pour over all. Refrigerate overnight. Mix
mushroom soup and remaining milk. Pour evenly over casserole
just before baking. Bake at 300 degrees for 1 1/2 hours.

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