| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Breakfast, Eggs, Casseroles |
6 |
Servings |
INGREDIENTS
| 12 |
c |
Herb seasoned croutons |
| 2 |
c |
Grated sharp cheddar cheese |
| 1 1/2 |
lb |
Mild bulk sausage |
| 2 1/2 |
c |
Milk |
| 3/4 |
ts |
Dry mustard |
| 1/2 |
ts |
Salt |
| 1 |
|
Dash of pepper |
| 1 |
cn |
Cream of mushroom soup |
| 1/2 |
c |
Milk |
| 4 |
|
Eggs |
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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