• 1/2 c Herb seasoned croutons
• 1 1/2 lb Mild bulk sausage
• 4 Eggs
• 2 1/2 c Milk
• 1/2 ts Salt
• 1 cn Cream of mushroom soup
• 2 c Grated sharp cheddar cheese
• 3/4 ts Dry mustard
• 1 Dash of pepper
• 1/2 c Milk

1. Place croutons on bottom of greased casserole, top with 1 1/2 cups of cheese.
2. Brown and drain sausage, put on top of cheese.
3. Beat eggs with milk and seasonings, pour over top.
4. Refrigerate overnight.
5. Next Day: Dilute soup with 1/2 cup milk.
6. Pour over and spread remaining 1/2 cup of cheese on top.
7. Bake at 300 F. for 1 1/2 hours.

Yield: 6 servings