Breakfast Sausage Casserole

• Cooking spray
• 1 (16-ounce) package frozen turkey sausage, thawed (such as Louis Rich)
• 8 (1 1/2-ounce) slices sourdough bread, cut into 1/2-inch cubes (about 8 cups)
• 2/3 cup (about 2 1/2 ounces) shredded sharp cheddar cheese
• 3 cups 1% low-fat milk, divided
• 1 cup egg substitute
• 1 tablespoon Dijon mustard
• 1 (10.75-ounce) can condensed 30% reduced-sodium, 98% fat-free cream of mushroom soup, undiluted

1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage to pan; cook 5 minutes or until browned, stirring well to crumble.
2. Arrange bread in a 13 x 9-inch baking dish coated with cooking spray. Top evenly with cooked turkey sausage and cheddar cheese. Combine 2 1/2 cups milk, egg substitute, and Dijon mustard, stirring with a whisk. Pour over bread mixture in dish. Cover and refrigerate 8 hours or overnight.
3. Preheat oven to 350u0b0.
4. Uncover casserole. Combine remaining 1/2 cup milk and cream of mushroom soup, stirring with a whisk. Pour over bread mixture. Bake at 350u0b0 for 1 hour and 5 minutes or until set and lightly browned. Let stand 15 minutes before serving.

cooking spray, turkey sausage, bread, cheddar cheese, milk, egg substitute, mustard, cream of mushroom soup

Taken from www.myrecipes.com/recipe/breakfast-sausage-casserole-0 (may not work)