2 c. grated Cheddar cheese
1 lb. link sausage, brown, drain & cut into bite-size pieces
Cube enough sour dough or French bread to fill lasagna pan 2" deep
6 lg. eggs
3 1/4 c. milk
1 tsp. dry mustard
Cream mushroom soup
1/2 can milk

In lasagna pan layer bread, cheese and sausage. Beat together eggs, milk and dry mustard. Pour over layers in pan. Cover with foil and refrigerate overnight.

Mix 1 can cream of mushroom soup and 1/2 can milk and spread on top. Bake 1 1/4 to 1 1/2 hours uncovered at 350 degrees. Feeds 8.