2 1/2 c. seasoned croutons
2 c. shredded sharp Cheddar
1 1/2 lb. brown and serve sausages, browned and cut into thirds
8 to 10 eggs
3/4 tsp. dry mustard
2 1/4 c. milk
1 c. mushrooms, canned or fresh

TOPPING:

1 can cream of mushroom soup
1/2 c. milk

Sprinkle croutons over bottom of greased (Pam) 9x13 inch pan. Top with cheese; put sausage and mushrooms over cheese. Beat eggs with milk and mustard and pour over all. Refrigerate overnight.

Dilute soup with 1/2 cup milk and pour over top of casserole before baking. Bake at 300 degrees for 1 hour. May take longer if using 10 eggs. Will be soft on top.