8 slices bread, cubed
1 1/2 lb. sausage, browned
2 c. grated cheddar cheese, medium
4 eggs
1 1/2 c. milk
3 tsp. dry mustard
1/2 tsp. Worcestershire sauce
1 can cream of mushroom soup
1/3 c. milk

Put cubed bread into casserole. Brown sausage and put over bread, then cheese. In a bowl, mix eggs, 1 1/2 cup milk, mustard and Worcestershire sauce. Pour over top of ingredients in casserole. Refrigerate covered overnight. Mix soup and 1/3 cup milk, pour over top. Bake at 300 degrees for 1 1/2 hours. The souffle can be baked without the soup mixture on top. I often heat the soup and milk and offer it as an optional topping. A 9 x 13 inch pan works well instead of a casserole