Crouton Egg Casserole

This is the casserole from the men's prayer breakfast and from Sunday School yesterday ... Enjoy!

Ingredients:
1 lbs. breakfast sausage
1 box seasoned croutons or equivalent amount of Panetini*
1 can cream of mushroom soup
1 pkg. grated cheese (2 cups)
2 cups milk
3/4 tsp dry mustard
6 eggs

(*for the one we had on Sunday, I used Panetini instead of croutons ... enough to generously cover the casserole dish.)

Brown sausage and drain. Butter casserole pan. Spread croutons over dish. Spread drained sausage over croutons. Sprinkle cheese over top. Mix soup, eggs and dry mustard. Pour liquid mixture over croutons.

Should be made the night before and stored in refrigerator until ready to cook. Remove from refrigerator 30 minutes before you want to cook. Bake at 325 degrees for 50 to 55 minutes.

I modified this from several Breakfast Casserole recipes I found at cooks.com