2 c. seasoned croutons
1 c. shredded Cheddar cheese
1 (4 oz.) can mushroom pieces, drained
1 1/2 lbs. bulk fresh pork sausage
1/2 c. finely chopped onions
6 eggs
2 1/2 c. milk, divided
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. dry mustard
1 (10 1/2 oz.) condensed cream of mushroom soup

Spread croutons evenly in bottom of greased 13 x 9 inch greased baking dish. Top evenly with cheese and mushrooms. In a skillet on medium heat, cook sausage with onion, stirring to crumble meat. Drain well and spread over cheese mixture.

In a bowl, beat eggs with 2 cups milk, salt, pepper and dry mustard. Pour over sausage. Cover and refrigerate overnight; may be frozen in this stage.

In a bowl, stir together soup and 1/2 cup milk. Spread over top of casserole just before baking in preheated 325 degree oven for 60 minutes or until set. Cool 10 minutes before cutting. Serves 8-10.