Sausage Souffle

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Sausage Souffle
Submitted by: Barb Hemphill

 Prep Time: 20 minutes, refrigerate overnight
 Cook Time: 60 minutes
 Servings: 12 servings


  • 2 1/2 C seasoned croutons (one package)
  • 2 C grated cheddar cheese
  • 1 can cream of mushroom soup
  • 2 pounds hot sausage, browned and drained
  • 2 1/2 C milk
  • 3/4 tsp dry mustard
  • 6 eggs, beaten


Brown sausage, breaking it up as it cooks. Drain well. Set aside. Beat eggs slightly; add milk,mushroom soup, dry mustard. Spray or grease a 9 X 13 glass baking dish. Spread croutons in bottom of baking dish, sprinkle with cheese, then sausage. Pour egg mixture over the top. Cover with foil and refrigerate overnight. Bake uncovered in 350 degree oven for 60 minutes.