- 1 1/2 cups bulk pork sausage
- 3 cups herb seasoned croutons
- 2 1/2 cups shredded Cheddar cheese
- 4 eggs
- 2 1/2 cups milk
- 1 (10.75 ounce) can condensed golden mushroom soup
- 3/4 teaspoon ground mustard
- 1/2 cup milk
- Brown sausage in a large skillet over medium-high heat; drain fat.
- Place croutons in a 9X13 inch baking dish. Sprinkle cheese over croutons; top with browned sausage. Beat eggs and 2 1/2 cups of milk in a mixing bowl, and pour over the casserole. Cover baking dish, and refrigerate overnight.
- The following morning, preheat oven to 300 degrees F (150 degrees C). Combine the mushroom soup, ground mustard, and the remaining 1/2 cup milk; pour over the top of the casserole.
- Bake, uncovered, until browned and set, about 1 1/2 hours.