8 slices stale bread, cubed
2 c. shredded Cheddar cheese
1 1/2 lbs. ham, smoked sausage, or mixture of both, cubed
8 eggs
1 (6 oz.) can mushrooms, drained and chopped
1 green pepper, chopped
1 med. onion, chopped
2 1/4 c. milk
3/4 tsp. prepared mustard
3/4 tsp. salt
3/4 tsp. pepper
1 can cream of mushroom soup
1 (5 oz.) can evaporated milk

Spray a 9 x 13 inch metal baking pan with Pam. Spread bread cubes over bottom of pan. Spread half the cheese over the bread, then spread meat over cheese. In separate large bowl, beat eggs, then add vegetables, milk, salt, and pepper. Pour mixture over top of meat. Sprinkle remaining cheese over top. Cover with foil and chill overnight. In morning, preheat oven to 350 degrees. Bake casserole for 1 hour to 1 hour 15 minutes (until top is golden brown and eggs are set). In saucepan, combine undiluted soup with evaporated milk. Warm over medium heat. Serve wedges of casserole with mushroom sauce ladled over.