8 slices bread
1 lb. sausage
2 1/2 c. milk
1/2 c. additional milk
1 c. mushroom soup
2 c. sharp cheese, grated
6 eggs
3/4 tsp. dry mustard

Place bread cubes in 9x13 inch casserole dish. Brown and drain sausage. Put cheese on bread; then the sausage on the cheese. Beat eggs with mustard and the 2 1/2 cups milk and pour over casserole. Refrigerate overnight.

When ready to bake, dilute soup with the 1/2 cup milk and pour over casserole. Bake at 300 degrees for 1 1/2 hours.