Sausage-Mushroom Breakfast Casserole - cooking recipe

Ingredients

2 1/4 c. seasoned croutons (Pepperidge Farm bread dressing mix is best)
1 1/2 lb. bulk pork sausage (mild or hot)
4 eggs, beaten
2 1/4 c. milk
1 can cream of mushroom soup
1 (4 oz.) can sliced mushrooms, drained
3/4 tsp. dry mustard
2 c. shredded Cheddar cheese

Preparation

Spread croutons in lightly greased 13 x 9-inch baking dish; set aside.
Cook sausage until browned, stirring to crumble; drain well.
Sprinkle sausage over croutons.
Combine eggs, milk, soup, mushroom and mustard; mix well and pour over sausage.
Cover and refrigerate at least 8 hours or overnight.