8 slices bread, cubed
2 c. sharp Cheddar cheese, shredded
1 lb. sausage (1/2 hot, 1/2 regular)
4 eggs
2 1/2 c. milk
3/4 tbsp. dry mustard
1 c. cream of mushroom soup
1/2 c. milk (to mix with soup)

Place cubes of bread in bottom of greased 9 x 13 inch pan. Top with cheese. Brown sausage and drain; then top over cheese. Beat eggs and milk (2 1/2 cups) and mustard and pour over mixture. Refrigerate OVERNIGHT. Then dilute soup with 1/2 cup milk and pour over casserole. Bake at 300 degrees for 1 1/2 hours.