3 c. croutons
2 c. grated cheese, Cheddar
1 1/2 lb. sausage, browned
4 eggs, beaten
2 1/2 c. milk
3/4 tsp. mustard
1 can cream of mushroom soup
1 soup can milk
1 sm. pkg. hash brown
1/2 c. grated cheese
(1-1 1/2 tsp. salt)
(2 tbsp. chives)

Layer croutons, grated cheese and sausage in the bottom of a 9 x 13 inch baking dish. Beat together eggs, milk and mustard. Pour over the ingredients in the baking dish and refrigerate overnight.

The next morning mix together the soup and milk; pour over the top and top with 1/2 cup grated cheese. Bake at 300 degrees for 1 1/2 hours. Let stand for 5 minutes. Put hash browns on before soup.