1 box herbed croutons
2 c. shredded sharp cheddar cheese
2 lbs. sausage (1 hot, 1 mild)
6 eggs, beaten
1 1/2 tsp. dry mustard
2 1/2 c. milk
2 cans mushroom soup
2 jars mushrooms (if desired)

Pan 13 x 11 x 1 1/2. Line buttered casserole with croutons. Top with cheese; cooked and drained sausage. Mix eggs, mustard, milk and coup and mushrooms. Pour over casserole. Refrigerate overnight. Bake 1 hour, 15 minutes at 300 degrees. If frozen, thaw before taking.