3 c. croutons
1 1/2 c. bulk sausage, browned and drained
2 c. milk
1 can cream of mushroom soup
2 lb. bag frozen hash brown potatoes, thawed
2 c. sharp Cheddar cheese, shredded
4 eggs, well beaten
3/4 tsp. dry mustard
1/2 c. milk

Place croutons in 9 x 13 inch pan. Top with 1 1/2 cups of cheese and the sausage. Cover with mixture of eggs, milk and mustard. Refrigerate overnight. Mix mushroom soup with milk and pour over the top. Cover the potatoes and top with 1/2 cup cheese. Bake at 300 degrees for 1 1/2 hours or at 325 degrees for 1 hour.