8 white bread slices (cut off crust & cube bread)
1 c. grated Cheddar cheese
1 1/2 lb. skinless sausage links
4 eggs
2 1/2 c. milk
3/4 tbsp. Dijon mustard
Dash of salt
1 can cream of mushroom soup
1/4 c. dry vermouth
4.5 oz. jar sliced mushrooms

Brown sausage links in skillet, cut each sausage into thirds.

1. Cube bread.

2. Brown sausage.

3. Butter 9 x 13 inch casserole.

4. Place bread on bottom of casserole then cheese, then sausage.

5. Mix together eggs, milk, mustard and salt.

6. Pour mixture over bread and sausage. Cover with plastic wrap and refrigerate overnight.

7. Next day - bring casserole out of refrigerator and set until casserole is room temperature.

8. Mix together mushroom soup, vermouth and mushrooms.

9. Pour over casserole. Bake at 350 degrees for 45 minutes. Enjoy!