Overnight Egg Souffle Casserole - cooking recipe

Ingredients

1 1/2 lb. pork sausage links
4 eggs, beaten
2 1/2 c. milk
1/4 tsp. dry mustard
3 c. plain croutons or cube 3 to 4 slices toast
2 1/2 c. (10 oz.) shredded Cheddar cheese
1 (10 3/4 oz.) can cream of mushroom soup
1 (2 1/2 oz.) jar sliced mushrooms, drained
2/3 c. milk

Preparation

Cut each sausage link into 4 pieces.
Cook until brown; drain and set aside.
Combine eggs, milk and dry mustard.
Layer croutons, cheese, sausage and egg mixture in greased 13 x 9 x 2-inch baking dish.
Cover and chill overnight.