Simplify your breakfast or brunch preparationby assembling this easy casserole the night before. Mushrooms,cheddar cheese and sausage make it savory and filling. A fruitsalad on the side finishes the meal.
Recipe: Egg Souffle Casserole
1 1/2 pounds link sausage, cut into 1/2-inchpieces
2 1/2 cups milk
4 large eggs
1/4 teaspoon dry mustard
3 cups croutons
2 1/2 cups shredded cheddar cheese
1 (10.75-ounce) can condensed cream of mushroom soup
1 (4-ounce) can mushrooms, drained
2/3 cup milk
Makes 8 servings.
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