Sausage-Mushroom Breakfast Casserole

This breakfast casserole is fabulous - the cream of mushroom soup and sausage cooks up to taste like sausage gravy. I've never had so many compliments on a breakfast casserole before! This is best when prepared the night before and baked the next morning.

• Ready In: 1 hr 30 mins
• Serves: 8

Ingredients

• 1  lb  hot breakfast sausage (browned & drained) or 1  lb  mild breakfast sausage (browned & drained)
• 2  cups milk
• 1⁄4 teaspoon dry mustard
• 4  eggs
• 8  pieces  white bread (torn into pieces)
• 1 (4 ounce) can  sliced mushrooms (drained) or 1 (4 ounce) can  fresh  sliced mushrooms
• 2 1⁄2 cups  shredded cheddar cheese or 2 1⁄2 cups colby-monterey jack cheese
• 1⁄2 cup milk
• 1 (10 3/4ounce) can  cream of mushroom soup

Directions

1. The night before baking, prepare the casserole and the next morning prepare the topping and bake.
2. Place torn bread in 9x13 baking dish. Top bread with browned and drained sausage and mushrooms. Sprinkle shredded cheese over the sausage and bread.
3. Mix 2 cups milk, eggs, and mustard. Pour egg mixture over the cheese and sausage.
4. Refrigerate overnight.
5. Before baking, preheat the oven to 350 degrees. Mix the 10 3/4 oz can of cream of mushroom soup with 1/2 cup milk and pour over the casserole before baking.
6. Bake 1 to 1-1/2 hours in 350 degree oven.