Simplify your brunch preparation by assembling this easy casserole the night before. Mushrooms, cheese and sausage make it savory and filling. A fruit salad on the side finishes the meal.

Egg Mushroom Casserole

8 large eggs
1 cup milk
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
2 cups cookied rice
1 (4 1/2-ounce) can mushrooms, sliced
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 1/3 cups milk
1 cup (4-ounces) shredded cheddar cheese
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper

1. In a bowl, combine eggs, milk, salt, and pepper; mix well. Stir in cooked rice and sliced canned mushrooms.
2. Pour egg and rice mixture into a greased 8 x 8-inch baking dish.
3. Bake at 350°F (175°C) for 30 to 35 minutes, or until the center is set.
4. When ready to serve, melt butter in a heavy saucepan over low heat. Add flour and stir until smooth. Cook for 1 minute, stirring constantly. Gradually add milk and cook over medium heat, stirring constantly, until thick and bubbly. Add shredded cheddar cheese, salt, and pepper; stir until the cheese melts then serve over the eggs.

Makes 8 servings.