 | | Directions |
- In a large skillet, brown the sausage. Drain and set aside.
- Place croutons on bottom of greased 9x13 baking dish. Top with 1 1/2 cups of cheese and sausage.
- Beat eggs with 2 1/2 cups milk (reserved 1/2 cup will be used for soup mixture) and seasonings, pour into baking dish. Cover and refrigerate overnight.
- The next day, preheat oven to 350 degrees.
- Combine soup with 1/2 cup milk. Pour over egg mixture. Sprinkle mushrooms and remaining 1/2 cup of cheese on top.
- Bake 1 1/2 hours.
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Prep Time: 10 minutes
Cook Time: 1.5 hours
Container: 9x13 baking dish
Servings: 12
|  | | Ingredients | | - | | 1 can cream of mushroom soup |
| - | | 1 can mushrooms |
| - | | 1 1/2 pounds ground sausage |
| - | | 2 1/2 cups seasoned stuffing mix |
| - | | 4 eggs |
| - | | 3 cups milk - divided |
| - | | 3/4 teaspoon dry mustard |
| - | | 1/2 teaspoon salt |
| - | | 1/4 teaspoon pepper |
| - | | 2 cups Cheddar cheese - shredded, divided |
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