I got this terrific recipe from a lady who lives in Texas. Wonderful for cold days.
1 - cup grated cheddar cheese
4 oz. sliced mushrooms, drained
1 1/2 lbs. bulk sausage
1 - 10 1/2 oz. cream of mushroom soup
1/2 - cup milk
2 - cups seasoned croutons
1 - small onion - chopped
6 - eggs, beaten with 2 cups milk
Grease 9 x 13 pan
Sprinkle seasoned croutons on bottom of pan.
Cover croutons with cheese and mushrooms.
Brown the bulk sausage, crumbled, with the onion.
Add to the cheese and mushroom mixture.
Pour the egg and milk mixture over all.
Refrigerate over night, or freeze. If you freeze the mixture, allow
6 to 8 hours to thaw.
Before baking, spread with the 10 1/2-oz can mushroom soup,
thinned with 1/2-cup milk.
Bake in 325-degree oven for one hour.
Serve while hot.
