2 c. shredded cheese
1 1/2 lb. sausage
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.
This is a recipe from our database at Cookbooks On/Line!
1,000,000+ free recipes and free software at: http://www.cookbooks.com
Accuracy is believed to be good, but is not guaranteed.
This recipe posting is intended for personal use only. You can
print a copy for yourself and/or your friends, but you cannot publish
it or post it to any Internet or other public site without our permission.