2 1/2 c. seasoned croutons
2 c. (8 oz.) shredded cheddar cheese
2 lbs. bulk pork sausage
1 (4 oz.) can mushroom stems & pieces, drained
4 eggs
2 1/2 c. milk
3/4 tsp. dry mustard
1 can cream of mushroom soup, undiluted
1/2 c. milk

Place croutons in lightly greased 13"x9" pan; sprinkle with cheese.

Cook sausage until browned; crumble and drain. Spoon sausage and mushrooms over cheese.

Combine eggs, 2 1/2 cups milk and mustard; mix well. Pour over sausage. Cover and refrigerate 8 hours.

Combine soup and 1/2 cup milk; pour over casserole. Bake uncovered at 325 degrees for 45 minutes or until thoroughly heated.