2 lbs. pork sausage, cooked, drained & crumbled
8 to 10 slices bread, crusts removed
2 c. Sharp or Colby cheese, shredded
4 eggs
2 1/2 tsp. dry mustard
1/2 c. milk
1 can cream of mushroom soup
1/2 to 3/4 can milk

Grease 9 x 13-inch pan. (Make 1 day ahead.) Make 3 layers - bread, sausage, cheese. Then in separate bowl, combine eggs, mustard and 1/2 cup milk. Pour over the layers. Refrigerate overnight. Before baking, mix together soup and 1/2 or 3/4 can of milk and pour over casserole. Bake at 300 degrees for 1 hour.