2 cups shredded cheddar cheese
2 pounds pork sausage
2-1/2 cups milk
1 can mushroom soup
1/2 can evaporated milk
4 eggs
Grease 9 x 13 pan. Brown and drain sausage. In dish, layer croutons, 1 cup cheese and sausage until all are gone. Beat eggs and 2 1/2 cup milk and pour over layers. Refrigerate overnight. Just before baking, mix soup and milk and pour over all. Bake 1-1/2 hours at 300 degrees.