2 cups seasoned croutons
1 cup shredded Cheddar cheese
1 (4 ounce) can mushroom pieces, drained
1-1/2 pounds bulk country fresh sausage, crumbled
1/2 cup chopped onion
6 large eggs
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dry mustard
1 (10-3/4 ounce) can of cream of mushroom soup
1/2 cup of milk
Place croutons in greased 13 x 9 x 2-inch pan or casserole dish. Top with cheese and mushrooms.
Brown sausage and onion; drain and spread over cheese.
Beat eggs with two cups of milk and seasonings; pour over sausage mixture. Cover and refrigerate overnight. (May be frozen at this point.)
Mix soup with 1/2 cup milk and spread on top of casserole before you bake.
Bake at 325F. for 60 minutes.
Makes 6 servings.