1 lb. link sausage
4-5 slices sour dough bread, cubed
2 c. grated mild Cheddar or Monterey Jack cheese
5 eggs
3/4 tsp. dry mustard
2 1/2 c. milk
1 (10 3/4 oz.) can cream of mushroom soup
1/2 soup can milk

Brown, drain and cut up sausages. Grease a 9 x 13 inch baking dish. Scatter bread cubes in bottom of dish. Top with cheese and sausage; set aside. Whisk together eggs, dry mustard and milk in a small bowl. Pour over bread, cheese and sausage mixture. Cover and refrigerate overnight.

Preheat oven to 300 degrees. Dilute mushroom soup with half a soup can of milk. Pour over casserole. Bake 1 hour, uncovered. Serve hot from the oven.