2 1/2 c. herb croutons
2 c. Cheddar cheese, shredded
2 lb. link or bulk sausage, cooked and cut
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 bottom of greased 9 x 13 inch pan. Top with cheese and browned sausage. Beat eggs with mustard and milk. Pour over ingredients in pan. Refrigerate overnight. Next day dilute soup with 1/2 cup of milk. Pour over top of casserole. Bake at 350 degrees for 45 minutes to an hour until casserole is firm. Serves 12.