3/4 lb. Cheddar cheese
2 lbs. link sausage
4 eggs
2 c. milk
3/4 tsp. dry mustard
1 can cream of mushroom soup
1/2 c. milk

Trim crust from bread and cut in 1 inch cubes. Place in 2-quart greased 9x13 inch casserole dish. Grate cheese over bread. Cook sausage, cool and place on cheese (ground sausage or ham may also be used).

Combine eggs, milk, and mustard; pour over all and refrigerate overnight. Next morning, heat soup and milk. Pour over all and bake 1 1/2 hours at 325 degrees.

Serves 8-10.