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SAUSAGE, CHEESE, AND EGG CASSEROLE

Category:    Breakfast, Eggs, Casseroles
Yield:6 servings
 
     12 c  Herb seasoned croutons              1 cn Cream of mushroom soup
  1 1/2 lb Mild bulk sausage                   2 c  Grated sharp cheddar cheese
      4    Eggs                              3/4 ts Dry mustard
  2 1/2 c  Milk                                1    Dash of pepper
    1/2 ts Salt                              1/2 c  Milk
 
  Place croutons on bottom of greased casserole, top with 1 1/2 cups of
  cheese.  Brown and drain sausage, put on top of cheese.  Beat eggs with
  milk and seasonings, pour over top.  Refrigerate overnight. Next Day:
  Dilute soup with 1/2 cup milk.  Pour over and spread remaining 1/2 cup of
  cheese on top.  Bake at 300 F. for 1 1/2 hours.
 

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