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Sausage, Cheese and Egg Casserole

  • Yields: 6
  • Source: n/a
  • Submitted by: Recipe Group Member
  • Date: n/a

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  1. Place croutons on the bottom of a greased 2-quart casserole dish and top with 1 1/2 cups shredded cheddar cheese.
  2. With an electric mixer, beat eggs with 2 1/2 cups milk, dry mustard, salt, and pepper; pour over sausage and refrigerate mixture overnight.
  3. In a bowl, combine cream of mushroom soup and 1/2 cup milk. Pour into the casserole dish and sprinkle with 1/2 cup shredded cheddar cheese.
  4. Bake at 300° F for 1 1/2 hours.

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