Egg And Mushroom Souffle

• 3 c. herbed croutons
• 1 1/2 lb. sausage, cooked and crumbled
• 2 c. grated cheese
• 6 eggs
• 3 c. milk
• 3/4 tsp. dry mustard
• 2 cans sliced mushrooms
• 2 can cream of mushroom soup
• 3/4 c. milk

1. Spread in order given:
2. croutons,
3. sausage and cheese in a
4. 13 x
5. 9-inch pan layered.
6. Beat
7. eggs.
8. Add
9. milk
10. and
11. dry mustard. Pour over cheese.
12. Cover
13. and
14. place
15. in refrigerator overnight. The next morning, put sliced mushrooms on top.
16. Mix cream of mushroom soup with milk.
17. Pour over top.
18. Bake at 300u0b0 for 1 hour and 45 minutes.
19. A
20. very
21. good
22. recipe for Christmas morning or when you have guest and don't want to spend a lot of time in the kitchen.

croutons, sausage, grated cheese, eggs, milk, dry mustard, mushrooms, cream of mushroom soup, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=961093 (may not work)