8 slices bread
2 lbs. country style sausage, fried and drained
3/4 lb. grated cheddar cheese
4 well beaten eggs
2 1/2 c. milk
1 tsp. dry mustard
1 can cream of mushroom soup
1 can chopped mushrooms

Remove crust from bread and cut into bite size pieces. Place in 9 x 13 dish. Crumble cooled sausage over bread. Top with cheese. Combine eggs, milk and dry mustard and pour over sausage mixture. Refrigerate overnight. Heat the mushroom soup (do not dilute) the next morning and pour over casserole. Sprinkle mushrooms on top. Cook for 1 hour at 350 degrees. Serves 6.