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Brown sausage in 10 inch skillet over medium-high heat, stirring frequently, about 5 minutes; drain sausage on paper towels. Spread croutons evenly over bottom of 9 x 13 ungreased baking dish. Sprinkle evenly over bottom of 9 x 13 ungreased baking dish. Sprinkle evenly with drained sausage and 1 - 1/2 cups of the cheese; set aside. In blender container or medium mixing bowl, blend or whip with wire whisk eggs, 2 - 1/4 cups of the milk, mustard and salt until well-combined. Pour over sausage mixture; cover with plastic wrap and refrigerate overnight. Remove pan from refrigerator; discard plastic wrap. In small bowl, whisk together soup and remaining 1/2 cup milk until smooth; pour over casserole. Sprinkle lightly with frozen hash browns. Top with remaining 1/2 cup cheese. Bake, covered with foil, at 350 for 1 hour. Uncover; bake 30 minutes more, or until center is set. Remove from oven and sprinkle with paprika, if desired. Let stand at least 5 minutes before cutting into serving pieces. Source: The Sunday Cook - Grace Howaniec Posted to EAT-L Digest 14 Sep 96 Date: Sun, 15 Sep 1996 17:10:57 -0500 From: "email@example.com"
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|Serving Size: 1 Serving (220g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 260 (70%)|
|Amt Per Serving||% DV|
|Total Fat 28.9g||39 %|
|Saturated Fat 9.2g||46 %|
|Monounsaturated Fat 11.8g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 569.5mg||175 %|
|Sodium 539mg||19 %|
|Potassium 331mg||9 %|
|Total Carbohydrate 3.1g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 2.9g|
|Protein 24.8g||35 %|
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Calories per serving: 373
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