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Wake-Up Casserole

2 cups seasoned croutons
1 cup shredded cheddar cheese
1 (4-ounce) can mushroom pieces, drained
1 1/2 pounds bulk country fresh sausage, crumbled
1/2 cup chopped onion
6 large eggs
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon dry mustard

1 (10.75-ounce) can of cream of mushroom soup
1/2 cup of milk

1. Place croutons in greased 13 x 9 x 2-inch pan or casserole dish. Top with cheese and mushrooms.
2. Brown sausage and onion; drain and spread over cheese.
3. Beat eggs with two cups of milk and seasonings; pour over sausage mixture. Cover and refrigerate overnight. (May be frozen at this point.)
4. Mix soup with 1/2 cup milk and spread on top of casserole before you bake.
5. Bake at 325°F for 60 minutes.

Makes 6 servings.

Recipe provided courtesy of National Hot Dog And Sausage Council. Recipe created by The Thorpe House of Metamora, Indiana.