Bacon & Mushroom Casserole ~ submitted by Patti Lee Bock, New Ulm
1 16 oz box garlic and onion croutons (about 3 cups)
1 can (4 oz) sliced mushrooms, drained
4 – 6 slices of bacon, cooked, drained and cut up
1 package (8 oz) Colby & Monterey Jack cheese
1 3/4 cup half and half
In a greesed 9 x 13 baking dish layer first 4 ingredients. In a medium bowl, whisk eggs and half and half, pour over cheeses. Cover and refrigerate over night. Bake uncovered casserole in a pre-heated 350 oven 30-35 minutes or until a knife inserted comes out clean. Allow casserole to stand 5 minutes before serving.