Sausage, Cheese and Egg Casserole

  • 6 cups croutons
  • 2 cups shredded cheddar cheese, divided use
  • 1 1/2 pounds sausage
  • 4 large eggs
  • 3 cups milk, divided use
  • 3/4 tsp dry mustard
  • 1/2 tsp salt
  • 1/8 tsp freshly ground pepper
  • 1 - 10.75 oz. can cream of mushroom soup image placeholder

Place croutons on the bottom of a greased 2-quart casserole dish and top with 1 1/2 cups shredded cheddar cheese.

Brown sausage in a skillet; drain. Spread on top of the cheese.

With an electric mixer, beat eggs with 2 1/2 cups milk, dry mustard, salt, and pepper; pour over sausage and refrigerate mixture overnight.

In a bowl, combine cream of mushroom soup and 1/2 cup milk. Pour into the casserole dish and sprinkle with 1/2 cup shredded cheddar cheese.

Bake at 300° F for 1 1/2 hours.

Servings: 6
Submitted by: Recipe Group Member
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