Breakfast Casserole - cooking recipe

Ingredients

2 1/2 c. seasoned croutons
2 c. (8 oz.) shredded Cheddar cheese
2 lb. bulk pork sausage
1 (4 oz.) can mushroom stems and pieces, drained
4 eggs
3 c. milk
3/4 tsp. dry mustard
1 (10 3/4 oz.) can cream of mushroom soup (undiluted)

Preparation

Place croutons in a lightly greased 13 x 9 x 2-inch baking dish; sprinkle with cheese.
Cook sausage in a skillet until meat is browned, stirring to crumble meat; drain.
Spoon sausage and mushrooms over cheese.
Combine eggs, 2 1/2 cups milk and mustard and mix well.
Pour over sausage.
Cover and refrigerate eight hours.
Combine mushroom soup and 1/2 cup milk.
Pour over casserole.
Bake, uncovered, at 325\u00b0 for 45 minutes or until thoroughly heated.