Sausage Souffle - cooking recipe

Ingredients

3 c. croutons
1 stick butter
1 lb. sausage, fried and drained
1 c. mushrooms, drained
2 c. yellow shredded cheese
2 1/2 c. milk
6 eggs
1 can mushroom soup
1 tsp. mustard
1/2 tsp. salt
1/2 tsp. pepper

Preparation

Line a 9 x 13-inch pan with croutons.
Melt the butter and pour over the croutons.
Layer the sausage and mushrooms; cover with cheese.
Mix in a blender the milk, eggs, soup, mustard, salt and pepper.
Pour this mixture over the items in the 9 x 13-inch pan.
Refrigerate 4 to 6 hours or overnight.
Bake 1 to 1 1/2 hours at 350\u00b0 uncovered.