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 is last minute so I guess it doesn't quite qualify as a casserole - but its good anyway :-) Following are some others that I like a lot. APPLE PUFFED PANCAKE 6 eggs 1-1/2 cups milk 1 cup flour 3 tablespoons granulated sugar 1 teaspoon vanilla extract 1/2 teaspoon salt 1/4 teaspoon cinnamon 1/4 lb. butter 2 apples, peeled, cored and thinly sliced 3 tablespoons brown sugar Preheat oven to 425 degrees. In blender (or large bowl) mix eggs, milk, flour, granulated sugar, vanilla, salt and cinnamon until blended. (If using a mixer, batter will remain slightly lumpy.) Melt butter in a 12 inch quiche dish or a 13 x 9 glass dish in the oven. Add the apple slices to the dish and return to the oven until the butter sizzles. Do not let brown. Remove the dish from the oven and immediately pour the batter over the apples. Sprinkle with brown sugar. Bake in the middle of the oven 20 minutes or until puffed and brown. Serve immediately. 6-8 servings. From Marlene Soroskys Cookery for Entertaining OVERNIGHT BREAKFAST CASSEROLE 2 lbs. package frozen Hash Brown potatoes, thawed 1/4-1/2 cup chopped onions 1 lb. cooked, crumbled sausage (breakfast or Italian style - I use Italian) or cooked bacon or ham 2 cups shredded Cheddar cheese 8 -10 eggs 3 cups milk S & P to taste Spray 9 X 13 dish with cooking spray. Mix potatoes and onions, salt and pepper together and place in pan. Then spread sausage on top, then cheese. Beat eggs and milk (S & P) together and pour over other ingredients in pan, cover and set in refrigerator overnight. Bake, uncovered, for 1 hour at 350*. CRÈME BRULEE FRENCH TOAST (Courtesy of Arthur Schwartz, WOR Radio) 1 Stick Butter 1 Cup Brown Sugar 2 Tablespoons Corn Syrup 8-10 inch round country loaf, or 1 pound French bread or 1 Challah 5 eggs 1 1/2 cups half and half 1 teaspoon Vanilla 1 teaspoon Grand Marnier 1/4 teaspoon salt 1. Melt butter, sugar and corn syrup in saucepan over moderate heat. Pour into 9 X 13 pan. 2. Slice bread into 6 slices and place on top of the sauce in the 9 X 13 pan, press together to fit. 3. Whisk together eggs, half and half, Vanilla, Grand Marnier and salt. Pour over bread. 4. Cover and chill 8 to 24 hours. 5. Bake at 350 degrees for approximately 40 minutes, until puffy and brown. Posted by: gadgets (My Page) on Sun, Nov 10, 02 at 11:03 Title: Bisquick Breakfast Casserole Categories: Main dish, Casseroles, Breakfast, Bisquick Yield: 4 servings 1 lb sausage 8 ea eggs 2 c milk 1 c bisquick 1/2 c monterey Jack cheese 1/2 c cheddar cheese Preheat oven to 325 degrees. Lightly grease a 9x13 inch dish. Cook sausage and drain well. Beat eggs, add milk and Bisquick and stir thoroughly. Layer sausage on bottom of dish. Sprinkle the monterey jack cheese over the sausage. Pour on the egg mixture and sprinkle the cheddar over the top. Bake for 50 minutes or until set. Shirley

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.

Don't know of one on the back of the progresso box but do know another.....with eggs and bread crumbs and hash browns and cheese. Here is a link that might be useful: casserole