1 lb pork sausage
1 box croutons, seasoned; onion and garlic
4 eggs
2 3/4 cup milk; divided
3/4 teaspoon dry mustard
1/2 teaspoon salt
1 can cream of mushroom soup
2 cup hash brown potatoes; shredded
1 teaspoon paprika; optional
Cooking Directions:
Brown sausage in 10 inch skillet over medium-high heat, stirring frequently, about 5 minutes; drain sausage on paper towels. Spread croutons evenly over bottom of 9 x 13 ungreased baking dish. Sprinkle evenly over bottom of 9 x 13 ungreased baking dish. Sprinkle evenly with drained sausage and 1 - 1/2 cups of the cheese; set aside. In blender container or medium mixing bowl, blend or whip with wire whisk eggs, 2 - 1/4 cups of the milk, mustard and salt until well-combined. Pour over sausage mixture; cover with plastic wrap and refrigerate overnight. Remove pan from refrigerator; discard plastic wrap. In small bowl, whisk together soup and remaining 1/2 cup milk until smooth; pour over casserole. Sprinkle lightly with frozen hash browns. Top with remaining 1/2 cup cheese. Bake, covered with foil, at 350 for 1 hour. Uncover; bake 30 minutes more, or until center is set. Remove from oven and sprinkle with paprika, if desired. Let stand at least 5 minutes before cutting into serving pieces. Source: The Sunday Cook - Grace Howaniec Posted to EAT-L Digest 14 Sep 96 casserole
