Ingredients

• 1 bag seasoned croutons (127g)
• 4 cups shredded cheddar cheese
• 1 1/2 sausage, cooked and drained
• 6 eggs (mixed with 2 1/4 cups of milk)
• 3/4 tsp dry mustard
• 1 can cream of mushroom soup mixed 1/2 cup of milk

Directions

1. Arrange croutons cubes in bottom of greased 9x13-inch baking pan. (or a dutch oven...see photos below)
2. Sprinkle with 2 cups shredded cheese.
3. Brown sausage and arrange on top of cheese.
4. Beat eggs with milk and dry mustard.
5. Pour over sausage, cheese and bread.
6. Refrigerate overnight.
7. Dilute cream of mushroom soup with milk; pour over casserole.
8. Put remaining 2 cups of cheese on top.
9. Bake at 325° for 1-1/2 hours

NOTE: If making in dutch oven for camping, I move "step 6. Refrigerate overnight" to after "step 8. Put remaining 2 cups of cheese on top". Heat up charcoal with a charcoal chimney. Bake casserole with 7 heated coals on the top and 13 heated coals on the bottom to reach 325 for 1 1/2 hours.

By Sheila from Cathy