- 3 cups seasoned croutons
- 2 cups shredded cheddar cheese
- 1 pound cooked sweet sausage
- 6 beaten eggs
- 3/4 teaspoon dry mustard
- 2 1/2 cups milk
- 1 can cream of mushroom soup
- Paul Newman’s Salsa
- Line bottom of 9×13 greased casserole with croutons.
- Top with sausage.
- Stir together cheese, eggs, mustard, milk and soup. Ladle over sausage.
- Cover and bake at 350 degrees about 1 hour. Uncover for last 10 minutes.
- Top each serving with a generous scoop of Salsa.