| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Breakfast, Cheese/eggs, Casseroles | 6 | Servings | |
INGREDIENTS
| 12 | 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 |
INSTRUCTIONS
Place croutons on bottom of greased casserole, top with 1 1/2 cups of cheese. Brown and drain sausage, put on top of cheese. Beat eggs with milk and seasonings, pour over top. Refrigerate overnight. Next Day: Dilute soup with 1/2 cup milk. Pour over and spread remaining 1/2 cup of cheese on top. Bake at 300 F. for 1 1/2 hours. Submitted By SANDY GAMBLE <[email protected]> On TUE, 14 NOV 1995 212216 ~0700 (MST) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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