Ingredients: |
Ingredients: 1 lb. bulk lean pork or turkey sausage, crumbled into small pieces 1 6 oz. box onion and garlic flavored croutons 2 . shredded sharp cheddar cheese (divided) 4 eggs 2 3/4 c. milk (divided) 3/4 tsp. dry mustard 1/2 tsp, salt 1 10.5 oz. can cream of mushroom soup 2 c. frozen country-style shredded hash-brown potatoes 1 tsp. paprika (optional)
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Directions: |
Directions:Brown sausage in 10-inch skillet over medium-high heat, stirring frequently, about 5 minutes; drain sausage on paper towels. Spread croutons evenly over bottom of 13 x 9 x 2 inch ungreased baking dish. Sprinkle evenly with drained sausage and 1 1/2 cups of the cheese; set aside. In blender container or medium mixing bowl, blend or whip with wire whisk eggs, 2 1/4 cups of the milk, mustard and salt until well-combined. 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 1/2 cup milk until smooth; pour over casserole. Sprinkle lightly with frozen hash browns. Top with remaining 1/2 cup cheese. Bake, covered with aluminum foil, at 350º 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. |