Sunday, April 24, 2011

Wake-Up Casserole from Brook Farm

2 to 3 cups season croutons
1 cup shredded Cheddar cheese
Chopped mushrooms, onions, & sun-dried tomatoes, enough to fill the bottom of a 12-inch fry pan when combined
2 Tbsp oil
6 eggs
2 cups milk
½ tsp salt
½ tsp pepper
½ tsp dry mustard
1 10-3/4 oz. can cream of mushroom soup

½ cup milk
Place croutons in greased 13x9x2 inch pan. Saute vegetables lightly in oil (with a bit of garlic if desired). Top croutons with cheese and sautéed vegetables.
Beat eggs with 2 cups milk and seasonings; pour over vegetables. Cover and refrigerate overnight.
Mix soup and ½ cup milk and spread on top before you bake. Bake at 325 degrees for one hour.