7 eggs
2 c. grated Cheddar cheese
2 lb. ground pork sausage
1 can cream of mushroom soup
1 tbsp. minced onion
8 slices white cubed bread
2 1/2 c. milk
3/4 tsp. dry mustard

Line a greased 9 x 13 inch pan with cubed bread. Top with cheese. Brown and drain sausage. Place on top of cheese. Beat eggs, 2 cups of milk and mustard. Pour over the sausage. Refrigerate overnight. Combine 1/2 cup of milk, soup and onion. Pour over casserole. Bake at 300 degrees for 1 1/2 hours.

NOTE: Must be made 12 hours before serving. Serves 8 to 10.