4 c. cooked rice
3/4 lb. grated Cheddar
2 lbs. sausage, cooked
5 eggs
2 c. milk
1 tsp. salt
3/4 tsp. dry mustard
1 can cream of mushroom soup
1/3 can sherry

Layer rice, cheese, sausage; repeat. Beat eggs, mix in milk, salt, mustard, soup and sherry. Pour over layers. Cover. Refrigerate overnight. Bake at 325 degrees for 1 hour in 9x13 inch pan.