Ingredients
| 2 1/4 | cups seasoned croutons |
| 2 | cups shredded cheddar cheese, divided |
| 1 1/2 | pounds link sausage, browned and cut into small pieces |
| 2 1/2 | cup milk, divided |
| 8 | large eggs |
| dash of pepper | |
| 4 | teaspoon dry mustard |
| 1 | can cream of mushroom soup |
Instructions
Spread croutons in greased 9x13-inch pan. Sprinkle 1 cup cheese over, then add sausage. Mix 2 cups of the milk with eggs, pepper and mustard. Pour over the cheese and sausage. Cover and refrigerate overnight. In the morning, let stand at room temperature for ½ hour to warm. Mix the soup with the ½ cup milk and spread over top of casserole. Sprinkle the remaining 1 cup of cheese over top. Bake at 350 degrees F for 1 hour.
