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
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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