Sausage, Cheese, and Egg Casserole

  • Prep Time: 0 mins
  • Total Time: 1 hrs 30 mins
  • Servings: 6
  • Ingredients

  • 12cupsseasoned croutons
  • 2cupssharp cheddar cheese, Grated
  • 1 1/2 lbsbulk sausage
  • 4eggs
  • 2 1/2 cupsmilk
  • 3/4 teaspoondry mustard
  • 1/2 teaspoonsalt
  • 1dashpepper
  • 1cancream of mushroom soup
  • 1/2 cupmilk
  • Directions

  • Place croutons on bottom of greased casserole, top with 1 1/2 cups of cheese.
  • Brown and drain sausage, put on top of cheese.
  • Beat eggs with milk and seasonings, pour over top.
  • Refrigerate overnight.
  • Next Day:
  • Dilute soup with 1/2 cup milk.
  • Pour over and spread remaining 1/2 cup of cheese on top.
  • Bake at 300 F. for 1 1/2 hours.
  • Reviews

  • “*Made for BB’s Cookathon in Memory of Ed*.Comfort Food to the MAXX !Made just 1/2 recipe, and filled 9×9 Corningware casserole.Used Italian sausage and sharp cheddar — yum-yum good !This will be on the schedule for the grandkiids visit.Thanks for posting, Beachie.”

  • “Delicious. I used a Vermont extra sharp cheddar and Recipe #191309 for the crouton base. :)”

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