2 lb. mild sausage
8 slices bread, cubed
4 eggs
2 1/4 c. milk
3/4 tsp. dry mustard
3/4 lb. Cheddar cheese, grated
1 (8 oz.) can sliced mushrooms
1 can mushroom soup
1/2 soup can milk
2 tbsp. butter

Crumble and cook sausage. Layer bread, cheese and sausage. Beat eggs with milk and mustard and pour over top. Refrigerate overnight. Let stand 1 hour at room temperature. Dilute soup with milk and pour over top. Dot with butter and bake 1 hour at 325 degrees.