Brown sausage in 10 inch skillet over medium-high heat, stirring
frequently, about 5 minutes; drain sausage on paper towels. Spread
croutons evenly over bottom of 9 x 13 ungreased baking dish. Sprinkle
evenly over bottom of 9 x 13 ungreased baking dish. Sprinkle evenly with
drained sausage and 1 - 1/2 cups of the cheese; set aside. In blender
container or medium mixing bowl, blend or whip with wire whisk eggs, 2 -
1/4 cups of the milk, mustard and salt until well-combined. Pour over
sausage mixture; cover with plastic wrap and refrigerate overnight. Remove
pan from refrigerator; discard plastic wrap. In small bowl, whisk together
soup and remaining 1/2 cup milk until smooth; pour over casserole. Sprinkle
lightly with frozen hash browns. Top with remaining 1/2 cup cheese. Bake,
covered with foil, at 350 for 1 hour. Uncover; bake 30 minutes more, or
until center is set. Remove from oven and sprinkle with paprika, if
desired. Let stand at least 5 minutes before cutting into serving pieces.
Source: The Sunday Cook - Grace Howaniec
Posted to EAT-L Digest 14 Sep 96
Date: Sun, 15 Sep 1996 17:10:57 -0500
From: "hassell@eecs.tulane.edu" <hassell@EECS.TULANE.EDU>
A Message from our Provider:
“Jesus: Because only the best will do”
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