2 1/2 c. seasoned croutons (1 bag Pepperidge Farm)
2 c. Cheddar cheese, shredded
2 lbs. sausage
4 eggs
3/4 tsp. mustard
2 1/2 c. milk
1 can cream of mushroom soup
1/2 c. milk

Fry sausage until no longer pink. Drain well; pat with paper towels. Place the croutons in 9 x 13 inch pan (greased). Place cheese on top of croutons. Place sausage on top of cheese. Beat eggs, mustard and 2 1/2 cups of milk together. Pour over the meat. Cover and refrigerate overnight. Next morning pour 1/2 cup of milk mixed with mushroom soup over the top. Bake in a slow oven (300 degrees) for 1 1/2 hours. Allow to set 10 to 15 minutes before cutting.