** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Brown sausage in 10 inch skillet over medium-high heat, stirring frequently, about 5 minutes; drain sausage on paper towels.
2. Spread croutons evenly over bottom of 9 x 13 ungreased baking dish.
3. Sprinkle evenly over bottom of 9 x 13 ungreased baking dish.
4. Sprinkle evenly with drained sausage and 1 - 1/2 cups of the cheese; set aside.
5. 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.
6. Pour over sausage mixture; cover with plastic wrap and refrigerate overnight.
7. Remove pan from refrigerator; discard plastic wrap.
8. In small bowl, whisk together soup and remaining 1/2 cup milk until smooth; pour over casserole.
9. Sprinkle lightly with frozen hash browns. Top with remaining 1/2 cup cheese.
10. Bake, covered with foil, at 350 for 1 hour.
11. Uncover; bake 30 minutes more, or until center is set.
12. Remove from oven and sprinkle with paprika, if desired.
13. Let stand at least 5 minutes before cutting into serving pieces.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Gluten, Mushroom, Potato, Pork, Mustard, Beef allergies.
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