EGG AND SAUSAGE SOUFFLE
2 1/2 cups
american cheese grated
1 1/2 lb.
link sausage,cut in pieces
cream of mushroom soup, golden
Place croutons in bottom of a greased 13x9 inch pan.Sprinkle cheese over croutons.
Brown sausage,drain and put on top of cheese.
Beat eggs with 2 1/2 cups of milk,add dry mustard.
Pour milk egg mixture over all ingredients in pan.
Cover and refrigerate overnight.Next morning just before putting in oven,dilute soup with milk and pour over casserole.
Bake uncovered,at 300 for 1 1/2 hours