1 each crescent rolls package
1 pound sausage, cooked, drained
1, mushrooms, fresh, sliced
3/4 pound Monterey jack cheese, grated
6 each eggs, beaten
1 each cream of onion soup can
Directions: Line a 13x9 inch Pyrex dish with rolls, sealing perforations. Cover with sausage, mushrooms and half the cheese.
Mix eggs with soup and pour over casserole.
Sprinkle remaining cheese on top. Chill overnight.
Bake at 350 for 1 hour.
Note: For variation, you can use cooked, crumbled bacon or
bite-sized pieces of ham instead of sausage.
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