Spread croutons in an aluminum foil-lined 13"x9" baking pan. Top croutons with 1-1/2 cups cheese and sausage; set aside. Combine eggs, 2 cups milk and mustard; pour over all. Cover and refrigerate overnight. Combine soup with remaining milk; pour over mixture. Spread hashbrowns over top; sprinkle with remaining cheese. Bake, uncovered, at 325 degrees for one hour.
Tip: Enjoy fresh blueberries throughout the year…just freeze them during berry season! Spread ripe berries in a single layer on a baking sheet and freeze until solid, then store them in plastic freezer bags. Later, you can pour out just the amount you need.
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