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Brown sausage, stirring frequently (about 5 minutes). Drain on paper towels. Spread the croutons on 13X9 ungreased baking sheet. Sprinkle with sausage and 1 1/2 c of cheese, set aside. In blender blend or whip eggs, 2 1/4 c milk, mustard and salt. Pour over sausage mixture, cover and refrigerate overnight.
Remove from refrigerator. In small bowl, whisk together soup and remaining 1/2 c milk until smooth. Pour over casserole. Sprinkle with hashbrowns. Top with remaining 1/2 c cheese. Bake, covered at 350 for 1 hour. Uncover and bake 30 min more until center is set. Remove from the oven and sprinkle with paprika. Let stand 5 minutes before cutting.
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