1 lb. sausage (fry and crumble)
8 slices of bread (trim and cube)
1/2 lb. grated cheddar cheese
4 eggs
2 1/4 c. milk
1 (8 oz.) can sliced mushrooms, drained
1 can cream of mushroom soup
1/2 soup can of m milk
2 tbsp. butter

Arrange bread in greased 9 x 13 pan.

Cover with sausage and cheese.

Beat eggs with the 2 1/4 cups milk, add mushrooms.

Pour over sausage and cheese.

Cover and refrigerate overnight.

Remove from refrigerator and let stand at room temperature for 1 hour.

Dilute soup with 1/2 can of milk and pour over casserole.

Dot with butter and bake 1 hour at 325 degrees.