8 slices of fresh bread, cubed
1 to 1 1/2 lb. sausage, browned and drained
2 c. shedder cheese, grated
1 can (4 oz.) mushroom pieces, and stems, drained
4 eggs, beaten
3/4 tsp. dry mustard
1 can cream of mushroom soup

Place cubed bread in 9 x 13 inch pay. Crumble brown sausage over bread, sprinkle cheese and mushrooms over top. Combine eggs, mustard and 2 1/2 cups of the milk; pour over the ingredients in the pan. Combine soup and remaining 1/2 cup of milk, pour over all.

Bake in preheated oven at 300°F for 1 1/2 hours.

Yields 12 to 15 servings.