Egg And Mushroom Souffle - cooking recipe

Ingredients

3 c. herbed croutons
1 1/2 lb. sausage, cooked and crumbled
2 c. grated cheese
6 eggs
3 c. milk
3/4 tsp. dry mustard
2 cans sliced mushrooms
2 can cream of mushroom soup
3/4 c. milk

Preparation

Spread in order given:
croutons,
sausage and cheese in a
13 x
9-inch pan layered.
Beat
eggs.
Add
milk
and
dry mustard. Pour over cheese.
Cover
and
place
in refrigerator overnight. The next morning, put sliced mushrooms on top.
Mix cream of mushroom soup with milk.
Pour over top.
Bake at 300\u00b0 for 1 hour and 45 minutes.
A
very
good
recipe for Christmas morning or when you have guest and don't want to spend a lot of time in the kitchen.