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4 cups plain croutons2 cups cooked sausage, drained1/2 cup chopped celery1/2 cup chopped green pepper1/2 cup chopped onion1/4 cup chopped pimento3/4 cup mayonnaise2 teaspoons prepared mustard1 cup (4 ounces) shredded Wisconsin Swiss cheese4 eggs, slightly beaten2 cups half-and-half
Place 2 cups croutons in a buttered 2 quart casserole. In a large bowl, combine sausage, celery, green pepper, onion and pimento. Fold in mayonnaise and mustard. Spread over croutons. Top with cheese and remaining croutons. Combine eggs and half-and-half. Pour over croutons. Cover and refrigerate at least 2 hours or overnight. Bake at 375° F, uncovered, for 1 hour or until set. Remove from oven and let stand for 10 minutes before serving.
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