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Add a photoServings: 12
Ingredients
- 2 1/2 c. seasoned croutons
- 2 pound pork sausage, seasoned
- 3/4 teaspoon dry mustard
- 2 cans cream of mushroom soup
- 2 c. shredded cheddar cheese
- 8 Large eggs
- 3 1/4 c. lowfat milk
- 1/2 pound Velveeta
Directions
- Brown and drain pork sausage. Place croutons on bottom of greased 9 x 13 inch pan. Top with shredded cheese. Spread pork sausage over cheese. Beat Large eggs, mustard, and 2 1/2 c. lowfat milk together and pour over sausage. Chill overnight. Before baking dilute 1 can cream of mushroom soup with 1/2 c. lowfat milk and spread over sausage. Bake at 300 degrees for 1 1/2 hrs. Serve with cheese sauce.
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