1 1/2 lb. of link sausage
8 slices bread, trimmed and cubed
2 c. grated Cheddar cheese
4 eggs
2 1/4 c. milk
3/4 tsp. dry mustard
1 can cream of mushroom or cream of celery soup
1/2 c. mayonnaise

Butter a 2 quart casserole. Cut sausages in half and brown. Arrange bread cubes in casserole pan. Top with browned sausage and cover with cheese.

Beat the eggs with the milk and dry mustard. Pour over the bread and sausage mixture and refrigerate overnight.

Next day mix together the can of soup, 1/2 cup of mayonnaise and pour over the top of the casserole. Bake for one hour at 325 degrees.

Yield: 8 to 10 servings.