1 1/2 lbs. pork sausage
8 slices firm bread
4 eggs
2 1/2 c. milk
3/4 tsp. dry mustard
2 c. grated Cheddar cheese
1 (10 oz.) can cream of mushroom soup
1/2 c. milk

Brown pork sausage. Cut bread into cubes. In saucepan, blend eggs, 2 1/2 cups milk and dry mustard. Gently heat, stir occasionally. Cook 2-3 minutes until well blended. Do not boil.

Butter pan, 9x13. Place bread cubes on bottom, cover with grated cheese, then crumbled sausage. Spoon egg mixture over top and refrigerate overnight.

Mix soup and remaining 1/2 cup of milk. Pour over casserole and bake, uncovered, 50-60 minutes, 300 degrees. Serves 8.