1 pound pork sausage
3 cups hot cooked rice
2 cups grated sharp Cheddar cheese, divided use
3 large eggs, slightly beaten
1/2 cup milk
1 (10-3/4 ounce) can condensed cream of mushroom soup
1 (4 ounce) can sliced mushrooms, drained
2 teaspoons Creole mustard
1/4 teaspoon onion powder
Cook sausage in skillet until well done; stir to crumble. Drain.
Combine rice and 1-1/2 cups cheese. Spread evenly in buttered 12x8x2-inch baking dish. Sprinkle sausage over rice mixture.
Combine egg, milk, soup, mushrooms, mustard and onion powder; pour over sausage. Sprinkle remaining 1/2 cup cheese on top.
Bake at 350 degrees F. 40 to 45 minutes, or until set.
Makes 6 servings.