1 lb. sausage, browned
8 slices bread, dried or toasted
1 lb. Velveeta cheese
3/4 tsp. dry mustard
2 1/4 c. milk
4 eggs, beaten
1 can cream of mushroom soup

Grease a 9"x13" pan. Cube bread and place in pan, top with sliced cheese. Beat eggs, milk and mustard together. Pour over cheese. Add sausage. Spread soup over all. May refrigerate overnight. Bake, covered with foil at 350 degrees for 1 to 1 1/2 hours. Serves 8.