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Ingredients:
12 Cup(s) herb seasoned croutons 3/4 ts dry mustard
-1
1 1/2 Pound(s) mild bulk sausage 1 ea dash of pepper
-1 ggs 1 cn cream of mushroom soup
2 1/2 Cup(s) milk 1/2 c milk
Directions: Place croutons on bottom of greased casserole, top with 1 1/2 cups of cheese. Brown and drain sausage, put on top of cheese. Beat eggs with milk and seasonings, pour over top. Refrigerate overnight. Next Day: Dilute soup with 1/2 cup milk. Pour over and spread remaining 1/2 cup of cheese on top. Bake at 300 F. for 1 1/2 hours.
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