1 1/2 c. grated hash brown potatoes
Grated onion, optional
1 1/2 lb. link sausage
3 c. milk
5 eggs
1/2 tsp. dry mustard
1 1/2 tbsp. flour
1 tsp. salt
1/2 c. grated cheddar cheese
1 can cream of mushroom soup

Place potatoes and onion (if used) in bottom of 9 x 13 inch pan. Cook and cool the sausage; drain and place on top of potatoes. Mix the milk, eggs, mustard, flour and salt. Pour over potatoes and sausage. Sprinkle with cheese and refrigerate overnight. Spread soup over top and bake for 1 1/2 hours at 325 degrees.