Line a 13x9 inch oven proof dish with crescent rolls, sealing perforations. Layer with the sausage meat, mushrooms and 1/2 cup cheese.

Mix the beaten eggs with the cream of mushroom soup and pour over the casserole. Sprinkle the remaining cheese on top. Chill overnight.

The next morning preheat your oven to 350°F and bake the casserole for 1 hour.

I made this recipe without cooking the sausage first. It added a little more fat to the dish, but also a lot of flavour.