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Sausage Casserole

From STONEWALL JACKSON INN BED AND BREAKFAST
Sausage Casserole presented by Anne and George Mayer (past and future guests)

2 1/2 cups herbed croutons
2 cups shredded sharp cheddar cheese
2 lbs. hot & sweet sausage
6 eggs
3/4 tsp. mustard
2 1/2 cups milk
1 can cream of mushroom soup

Place croutons in 9X12 pan, putting shredded cheese on top.
Add cooked & drained sausage, crumbled.
Beat eggs, milk, soup and mustard.

Pour over top of croutons and cheese, refrigerated overnight.
Bake at 300 for 1 1/2 hrs.

Serves 8-10