I make this one with ham but you can use cooked sausage in it and it is very good: This is the one I really like-it is from a special friend in CA: Brunch Casserole 12 slices white bread 3c ham chunks 3c shredded cheese Grease the bottom of a 9x13" pan. Lay 6 slices of bread in pan; top with cheese and ham and cover with remaining bread. Beat together 6 eggs, 2 1/2c milk, S&P taste and dash of dry mustard. Pour over all. Cover with foil and refrigerate overnight. Bake at 350� for 50-60 minutes. Optional: May add 2 c chopped broccoli and/or 1c sauteed mushrooms.

This one does not have evaporated milk in it. OVERNIGHT CHICKEN/MACARONI CASSEROLE 2 c. uncooked macaroni 2 c. milk 1 can cream of mushroom soup 1 can cream of celery soup 1 can mushrooms 2 c. diced, cooked chicken 1 sm. onion, chopped 1 sm. can pimento 1/2 lb. Velveeta cheese, cubed Mix all ingredients together. Put into a large casserole and refrigerate overnight. Remove from refrigerator. Top with buttered bread crumbs, crushed potato chips, or Chinese noodles. Bake at 350 degrees for 1 hour. Serves 10- 12.

It's not exactly a casserole but quick to make, especially if you cut everything except the tomatoes up the night before or earlier in the day and store in baggies in the fridge. I usually serve it with brown rice or mashed potatoes. SUMMER SKILLET SUPPER 1 (1 lb.) fully-cooked ham slice 2 large tomatoes 1 clove garlic, minced 1 medium size green pepper 1 medium size onion 1 medium size yellow squash (about 1/2 lb.) 2 medium zucchini (about 1 lb. total) 3 Tbs. olive oil 1/2 cup chicken broth or 1 envelope instant chicken broth mixed with 1/2 cup water 2 tsp.fresh chopped basil or 1/2 tsp. dried basil 1/2 tsp salt, or to taste 1/8 tsp. pepper Cut ham into 1/4 inch strips, about 1-1/2 inches long. Cut each tomato into 8 wedges; cut pepper into 1/2 inch wide strips and onion into thin lengthwise slivers. Cut squashes into 1/4 inch wide slices, halving lengthwise if larger than 1 inch in diameter. In wok or large skillet over medium high heat, cook ham and all vegetables, except tomatoes, in hot oil about 5 minutes, stirring frequently. Reduce heat to medium. Add remaining ingredients, except tomatoes; stir and cook until vegetables are crisp-tender, about 10 minutes. Add tomato wedges and continue cooking until tomatoes are heated through.

I thought I had one like it but didn't, so I looked for over a hour and found this one. You can change it a bit and maybe it will work out. Overnight Chicken noodle CASSEROLE: 2 cups cubed cooked chicken 1 (9 oz) pkg frozen mixed vegetables, slightly thawed 2 cups uncooked elbow macaroni (or noodles) 4 oz (1 cup) shredded American cheese 1 can condensed cream of chicken soup 2 cups water (or broth) TOPPING: 1/2 cup plain bread crumbs 2 tablespoons margairine or butter, melted 1 In large bowl, combine all casserole ingredients; mix well. Pour into ungreased 8-inch square (1-1/2 quart) baking dish. Cover tightly; refrigerate 8 hours. 2 Heat oven to 350 F. In small bowl, combine topping ingredients; mix well. Stir casserole; sprinkle with topping. Bake at 350 F. for 45 to 55 minutes or until bubbly and golden brown. Hope this works for you, I may try it myself :)