2 1/4 c. seasoned croutons
1 1/2 lbs. pork sausage (Owen's)
4 eggs, beaten
2 1/4 c. milk
1 can cream of mushroom soup
1 (4 oz.) can sliced mushrooms, drained
3/4 tsp. dry mustard (opt.)
2 c. (8 oz.) shredded cheddar

Spread croutons in lightly greased 13 x 9 x 2 inch baking dish. Cook sausage and drain. Sprinkle sausage over croutons. Combine milk, eggs, soup, mushroom and mustard. Mix well and pour over sausage. Cover and refrigerate overnight (or 8 hours). Remove from refrigerator and let stand for 30 minutes. Bake uncovered at 325 degrees for 50 to 55 minutes. Sprinkle cheese on top, bake another 5 minutes or until cheese melts.