2 1/2 cups herbed croutons
2 cups shredded sharp cheddar cheese
2 pounds sausage
4 eggs
3/4 teaspoon dry mustard
2 1/2 cups milk
1 can mushroom soup
1 can mushrooms, small
Place croutons in greased 8x8x2 inch pan; top with cheese. Cook sausage in skillet until brown; drain on papertoweling. Place sausage over cheese. Beat eggs; mix mustard, milk mushroom soup and mushrooms. Pour oversausage. May be refrigerated overnight if desired. Bake in preheated 300 degree oven for 1 hour and 30 minutes;
may be reheated.
