2 1/2 Cups Herb-seasoned Croutons 2 1/4 Cups Milk
2 Cups Shredded Sharp Cheddar Cheese (8 oz) 7 or 8 eggs
1 1/2 lb. seasoned sausage (browned & drained) 3/4 tsp. mustard
1 can cream of mushroom soup
Place croutons in buttered 9×13 pan. Cover with sausage, then cheee. Mix eggs, milk and mustard. Pour over croutons and sausage. Refrigerate overnight.
Next morning, mix 1 can cream of mushroom soup with 1/2 cup milk and pour over other ingredients. Bake at 350 degrees for 45-60 minutes.