Recipe - Brunch Bake

1 pound Pork sausage
1 Box croutons, seasoned;
onion and garlic
4 Eggs
2 Three fourths cup Milk; divided
Three fourths teaspoon Dry mustard
One half teaspoon Salt
1 cn Cream of mushroom soup
2 cup Hash brown potatoes;
shredded
1 teaspoon Paprika; optional

Brown sausage in 10 inch skillet over mediumhigh heat, stirring
frequently, about 5 minutes; drain sausage on paper towels. Spread
croutons evenly over bottom of 9 x 13 ungreased baking dish. Sprinkle
evenly over bottom of 9 x 13 ungreased baking dish. Sprinkle evenly with
drained sausage and 1 One half cups of the cheese; set aside. In blender
container or medium mixing bowl, blend or whip with wire whisk eggs, 2
One fourth cups of the milk, mustard and salt until wellcombined. Pour over
sausage mixture; cover with plastic wrap and refrigerate overnight. Remove
pan from refrigerator; discard plastic wrap. In small bowl, whisk together
soup and remaining One half cup milk until smooth; pour over casserole. Sprinkle
lightly with frozen hash browns. Top with remaining One half cup cheese. Bake,
covered with foil, at 350 for 1 hour. Uncover; bake 30 minutes more, or
until center is set. Remove from oven and sprinkle with paprika, if
desired. Let stand at least 5 minutes before cutting into serving pieces.
Source: The Sunday Cook Grace Howaniec
Posted to EATL Digest 14 Sep 96

Date: Sun, 15 Sep 1996 17:10:57 0500

From: "hassell@eecs.tulane.edu" hassell@EECS.TULANE.EDU