Ingredients

• 2 pounds pork sausage
• 2 ½ cups herb-seasoned croutons
• 2 cups shredded Cheddar cheese
• 8 eggs
• 2 ½ cups milk
• ¾ teaspoon dry mustard
• Salt & pepper to taste
• 1 10-oz can cream of mushroom soup
• ½ cup milk

Directions

• Brown sausage in skillet, stirring until crumbly; drain.
• Layer croutons, sausage and cheese evenly in greased 9-by-13-inch baking dish.
• Beat eggs with 2½ cups milk, dry mustard, salt & pepper in mixer bowl. Pour over layers.
• Chill, covered, overnight.
• Preheat oven to 300 degrees.
• Spread mixture of soup and ½ cup milk over the top of the casserole.
• Bake for 1½ hours. Let stand for 5 to 10 minutes before serving.

Makes 12 servings.