2 1/4 c. seasoned croutons - Pepperidge Farms
1 1/2 lbs. pork sausage, bulk
4 eggs, beaten
2 1/2 c. milk
1 (10 3/4 oz.) mushroom soup, undiluted
1 (4 oz.) can sliced mushrooms, drained
3/4 tsp. dry mustard
2 c. Cheddar cheese, shredded

Spread croutons in a lightly greased 13 x 9 x 2 inch pan. Set aside. Cook sausage, drain. Crumble. Sprinkle sausage over croutons. Combine egg, milk, soup, mushrooms, and dry mustard - mix well and pour over sausage. Cover and refrigerate overnight or at least 8 hours. Remove from refrigerator - let stand 30 minutes. Bake uncovered at 325 degrees for 50 to 55 minutes. Sprinkle cheese over top and bake an additional 5 minutes or until cheese melts.