2 1/2 c. seasoned croutons
2 c. shredded Cheddar cheese
2 lb. pork sausage, cooked and drained
4 eggs
3/4 tsp. dry mustard
2 1/2 c. milk
1 can cream of mushroom soup
1/2 c. milk

Place croutons in a greased 9x13 inch pan. Place cheese on top. Add meat in a layer. Beat eggs, mustard and 2 1/2 cups milk together. Pour over meat. Refrigerate overnight.

The next morning, mix soup with remaining milk and spread over top. Bake in a moderately slow 300 degree oven for 1 1/2 hours. Serves 6 to 8.