For 11X15" Pan, Step One: 4 1/4 C. croutons 2 C. shredded cheese 12 pre-cooked breakfast links, thawed and sliced in small 1/8" pieces 2 3/4 C. milk 6 eggs
Step Two (just prior to baking): 1 1/2 cans cream of mushroom soup 3/4 C. milk 1 regular size bag shredded hash browns, thawed 3/4 C. shredded cheese
For 9X13" Pan, Step One: 3 C. croutons 1 1/2 C. shredded cheese 8 links 2 C. milk 4 eggs
Step Two (just prior to baking): 1 can soup 1/2 C. milk 3/4 bag hash browns 1/2 C. shredded cheese
Step One: Spray inside of dish with cooking spray. Cover bottom of dish with croutons. Top with shredded cheese and sausage. Cover with mixture of milk and eggs (1 teaspoon dry mustard, optional). Cover and refrigerate overnight.
Step Two: Mix mushroom soup and milk; pour over refrigerated casserole ingredients. Cover with shredded hash brown potatoes. Cover with cheese. Bake for 1 hour at 325F or until cheese is golden brown. Let cool 5 to 10 minutes prior to serving.