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. :)”