Overnight Hash Browns Breakfast Casserole

• 1 lb breakfast sausage
• 3 cups croutons
• 2 cups cheddar cheese, shredded (divided)
• 10 large eggs
• 2 cups milk
• 1 teaspoon dry mustard
• 1 teaspoon salt
• 1 (10 3/4 ounce) can cream of potato soup
• 1/2 cup milk
• 30 ounces ore-ida country-style hash browns

1. Spray a 9 X 13 pan with non-stick cooking spray.
2. Cook sausage until browned, stirring to crumble; drain well.
3. Place croutons in the pan.
4. Sprinkle sausage over croutons.
5. Top with 1 cup of the cheese.
6. Beat together eggs, milk, mustard and salt and pour over the top of the cheese.
7. Cover with foil and refrigerate overnight.
8. Preheat the oven to 350 degrees.
9. Mix potato soup with milk and pour over the top of the casserole.
10. Cover with the hash browns.
11. Bake for 1 hour.
12. Top with the remaining 1 cup cheese and bake for an additional 5 minutes or until cheese is melted.
13. Cut into squares and serve.

sausage, croutons, cheddar cheese, eggs, milk, mustard, salt, cream of potato soup, milk, browns

Taken from www.food.com/recipe/overnight-hash-browns-breakfast-casserole-274324 (may not work)