Breakfast Casserole

Last week I volunteered to bring dinner to a family from church. They'd just brought home twin sons and were looking for help with meals. This is, of course, before my kids got sick. The easiest thing for me is breakfast for dinner...

Breakfast Casserole
6 oz box seasoned croutons
1 1/2 to 2 pounds breakfast sausage
Onion and green pepper (if desired)
1 pound bag hashbrowns
2 c grated cheddar cheese
4 eggs with 1 1/2 c milk
2 cans cream of mushroom soup with 1/2 c milk

Brown sausage, onions and peppers together; drain. In a greased 9 x 13 pan, put in croutons in a single layer, then sausage mix and hash browns on top. Mix eggs with 1 1/2 c milk and pour over top, then sprinkle on cheese. Refrigerate overnight (or several hours). Before baking, mix together soup and 1/2 c milk. Spread over top. Bake 350 degrees for 1 to 1 1/2 hours. Let stand 15 minutes before cutting.

That, some cinnamon rolls from a tube and fresh fruit makes a fine, deliverable meal. I'll be using it again this Wednesday for a different family.