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Egg and Sausage Casserole
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1 1/2 Lbs. | sausage |
chorizo, alternative | |
1 Box | seasoned large croutons |
2 1/2 Cup | milk |
4 | Eggs |
1 Tsp. | dry mustard |
1 Small can | green chilies |
2 Cups | shredded cheddar cheese |
1 Can | cream of mushroom soup with 3/4 can of milk, not water |
Brown meat, drain, spread over bottom of casserole pan and cover with seasoned large croutons. Mix 2 1/2 cups milk, 4 eggs, dry mustard; add small can green chilies and pour mixture over croutons. Top with two cups of shredded cheddar cheese. Cover and chill overnight. The next day, mix one can cream of mushroom soup with 3/4 can milk, pour over cheese, bake uncovered at 325 degrees for 55 minutes.
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