4-1/2 cups seasoned croutons
2 cups (8 ounces) cheddar cheese, shredded
1 medium onion, chopped
1/4 cup sweet red pepper, chopped
1/4 cup green pepper, chopped
1 jar (4-1/2 ounces) sliced mushrooms, drained
4 cups milk
1 teaspoon salt
1 teaspoon mustard, ground
1/8 teaspoon pepper
8 bacon strips, cooked and crumbled
Sprinkle croutons, cheese, onion, peppers and mushrooms into two greased 8-inch square baking dishes.
In a bowl, combine the eggs, milk, salt, mustard and pepper.
Slowly pour over vegetables.
Sprinkle with bacon.
Cover and freeze one casserole for up to 3 months.
Bake the second casserole, uncovered, at 350° for 45-50 minutes or until a knife inserted near the center comes out clean.
To use frozen casserole:
Completely thaw in the refrigerator for 24-36 hours.
Remove from the refrigerator 30 minutes before baking.
Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted near the center comes out clean. Yield: 2 casseroles (6-8 servings each).