2 1/2 c. of croutons
2 c. of shredded cheese
1 lb. link sausage, drain grease and cut into bite size pieces.

Line bottom of pan with above mixture. Save a little, about 1/2 cup to sprinkle on top.

4 eggs, beaten
2 1/2 c. of milk
3/4 tsp. of dry mustard
1/2 tsp. of salt

Mix and pour over top layer. Refrigerate 24 to 48 hours. Preheat oven to 300 degrees. Pour 1 cup cream of mushroom soup plus 1/4 cup of milk over casserole. Add cheese and let stand for 15 minutes. Bake at 300 degrees for 1 1/2 hours or until firm. Let stand 15 minutes and serve.