Egg Casserole - Mason & Warne Family
- 1 lb. bulk pork sausage (or more)
- 4 eggs
- 2 1/4 cups milk
- 2 1/2 cups shredded Cheddar cheese
- 1/4 tsp. dry mustard
- 1 can cream of mushroom soup
- 1 small can sliced mushrooms (drained)
- 3 cups herb croutons
- Pepper to taste
- Place croutons in the bottom of a 9"x13" pan. Brown the sausage, break into small pieces, drain and spread evenly over top of croutons. Sprinkle cheese evenly over sausage. Beat eggs with milk and mustard. Pour over all ingredients in pan. Cover and refrigerate overnight.
- Just before putting in oven place sliced mushrooms over top, mix soup with 1/2 can of milk. Pour evenly over casserole.
- Bake uncovered at 300 for 1 1/2 hours
pork sausage, eggs, milk, cheddar cheese, dry mustard, cream of mushroom soup, mushrooms, herb croutons, pepper
Taken from www.epicurious.com/recipes/member/views/egg-casserole-mason-warne-family-1213889 (may not work)