Sausage Mushroom Breakfast Casserole Recipe

• 2 1/4 c. seasoned croutons - Pepperidge Farms
• 1 1/2 lbs. pork sausage, bulk
• 4 Large eggs, beaten
• 2 1/2 c. lowfat milk
• 1 (10 3/4 ounce.) mushroom soup, undiluted
• 1 (4 ounce.) can sliced mushrooms, liquid removed
• 3/4 teaspoon dry mustard
• 2 c. Cheddar cheese, shredded

1. Spread croutons in a lightly greased 13 x 9 x 2 inch pan.
2. Set aside.
3. Cook sausage, drain.
4. Crumble.
5. Sprinkle sausage over croutons.
6. Combine egg, lowfat milk, soup, mushrooms, and dry mustard - mix well and pour over sausage.
7. Cover and chill overnight or possibly at least 8 hrs.
8. Remove from refrigerator - let stand 30 min.
9. Bake uncovered at 325 degrees for 50 to 55 min.
10. Sprinkle cheese over top and bake an additional 5 min or possibly till cheese melts.

croutons, pork sausage, eggs, milk, mushroom soup, mushrooms, dry mustard, cheddar cheese

Taken from cookeatshare.com/recipes/sausage-mushroom-breakfast-casserole-56958 (may not work)