| | Directions | | Butter a 9x13 pan. Arrange croutons over bottom. Brown and drain sausage. Mix eggs and 2 1/2 cups milk with beater. Mix cheese and sausage. Add to milk mixture and pour over croutons. Refrigerate overnight. In morning, mix soup and 1/2 cup milk and pour over egg and sausage mixture. Bake at 350° for 1 1/2 hours. Let cool 5 minutes. |
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| Ingredients | | - |  | 2 pounds pork sausage |
| - | | 2 cups seasoned croutons |
| - | | 2 cups mild Cheddar cheese |
| - | | 4 eggs, beaten |
| - | | 3 cups milk |
| - | | 1 can cream of mushroom soup |
| - | | 1 cup mushrooms, drained |
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