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Simplify your brunch preparation by assembling this easy casserole the night before. Mushrooms, cheese and sausage make it savory and filling. A fruit salad on the side finishes the meal.

Egg Souffle Casserole

1 1/2 pounds link sausage, cut into 1/2-inch pieces
2 1/2 cups milk
4 large eggs
1/4 teaspoon dry mustard
3 cups croutons
2 1/2 cups shredded cheddar cheese
1 (10.75-ounce) can condensed cream of mushroom soup
1 (4-ounce) can mushrooms, drained
2/3 cup milk

1. Grease a 13 x 9-inch baking dish; set aside.
2. Cook sausage in a large skillet until browned, about 8 minutes; drain and set aside.
3. In a medium bowl combine milk, eggs and dry mustard; mix well. Layer croutons, cheddar cheese, egg mixture and sausage in the baking dish. Cover and refrigerate overnight.
4. Preheat oven to 300°F (150°.
5. In a medium bowl, combine condensed soup, mushrooms and milk. Spread on top of casserole. Bake, uncovered, for 90 minutes or until casserole is set and lightly browned.

Makes 8 servings.