Ingredients:
1 1/2 lb bulk pork sausage or italian
sausage
4 beaten eggs
1/3 tsp. dry mustard
2 1/2 cups seasoned croutons
1 10-23/4 oz can condensed cream
of mushroom soup
2 cups shredded cheddar cheese
3 cups milk
nonstick cooking spray
Directions:
In a large skillet, cook and stir sausage over medium heat until no pink remains; drain.
Meanwhile, lightly coat a 3 quart recangular baking dish with cooking spray. spread croutons evenly in bottom of prepared dish.sprinkle half of the cheese over croutons. Top with sausage.
In a large bowl, combine 2 1/2 cups milk, the beaten eggs and the mustard. Pour over layers in baking dish. Stir together soup and 1/2 cup milk. spoon soup mixture evenly over mixture in baking dish. Cover and Chill in the refrigerator for at least 2 hours or up to 24 hours.
Bake, uncovered in 325 degrees for 45 minutes. Sprinkle remaining cheese over casserole. Bake for 5-10 minutes more or until inserted knife comes out clean. Let stand for 10 minutes before serving.
