This is a great go-to recipe when you have company visiting. I make this every Easter and it is no fail. I love it because I make it the night before and it bakes the next morning. I have tried other recipes with eggs that turn out runny…this one never does.
1 box seasoned croutons
1 can cream of mushroom soup
8 oz grated cheddar
1 1/2 c. milk
4 oz. can mushrooms, drained
Brown sausage and drain. Butter casserole pan. Spread croutons over dish. Spread drained sausage over croutons. Mix well (soup, eggs and mushrooms). Pour mix over croutons and cover with cheese.
Should be made the night before and stored in refrigerator until ready to cook. Remove from refrigerator 30 minutes before you want to cook. Bake on 350 degrees for 35 to 45 minutes.