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1 lb. bulk, lean pork or turkey sausage
6 oz box (3 cups) onion and garlic flavored croutons
2 cups shredded sharp cheddar cheese
2 3/4 cups milk
3/4 tsp dry mustard
1/2 tsp salt
1 can (10 1/2 oz) cream of mushroom soup
2 cups frozen country-style shredded hashbrown potatoes
1 tsp paprika (optional)
Brown sausage over medium heat, stirring frequently, for about 5 minutes. Drain sausage on paper towels. Spread croutons evenly over bottom of 13×9 inch ungreased baking dish. Sprinkle evenly with drained sausage and 1 1/2 cups of cheese. Set aside. In medium mixing bowl, blend or whip with wire whisk eggs, 2 1/4 cups milk, mustard and salt until well combined. Pour over sausage mixture. Cover with plastic wrap and refrigerate overnight.
Remove pan from refrigerator. In small bowl, whisk together soup and remaining 1/2 cup milk until smooth. Pour over casserole. Sprinkle lightly with frozen hashbrowns. Top with remaining 1/2 cup cheese. Bake, covered with aluminum foil, at 350 degrees for 1 hour. Uncover and 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.