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.

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