Brunch Casserole

• 1 lb. sausage (bulk or chopped link sausage)
• 1 lb. frozen hash brown potatoes
• 1 lb. grated Cheddar cheese
• 6 eggs
• 2 1/2 c. milk
• 1 Tbsp. dry mustard
• 1 tsp. salt
• 1 can cream of mushroom soup
• 1/2 c. milk
• 1 can sliced mushrooms (optional)

1. Brown sausage and drain well.
2. Spread in well-greased casserole the frozen potatoes.
3. Layer sausage over potatoes.
4. Add a layer of the cheese.
5. Beat the eggs, 2 1/2 cups of milk and mustard with salt.
6. Pour over cheese.
7. Mix the soup and 1/2 cup of milk and sliced mushrooms.
8. Layer over eggs.
9. Cover and refrigerate 24 hours or just overnight.
10. Bake at 350u0b0 for 1 1/4 hours.
11. Let set 10 to 15 minutes before serving.

sausage, frozen hash brown potatoes, cheddar cheese, eggs, milk, mustard, salt, cream of mushroom soup, milk, mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=605319 (may not work)