1-1/2 lbs. sausage
2-1/2 cups herb croutons
4 eggs
2-1/2 cups milk
3/4 tsp dry mustard
2 cups grated cheese
1 can cream of mushroom soup
diluted with 1/2 cup milk.

Grease 9 x 13 baking dish.
Brown and drain the sausage.
Break into casserole dish with the croutons.
Beat 4 eggs and add to 2-1/2 cups milk and 3/4 tsp dry mustard.
Pour over sausage and croutons. Add cheese.
Cover and refrigerate overnight. The next morning,
pour the cream of MR soup, diluted with 1/2 cup milk
over the top of casserole.

Bake uncovered at 325 degrees for 45 minutes to one hour
or until as brown as you like. Serve with hot biscuits.


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