2 1/2 c. croutons
1 1/2 lb. pork sausage
2 c. shredded Cheddar cheese
4 eggs
2 1/2 c. milk
3/4 tsp. prepared mustard
1 can cream of mushroom soup
1/2 c. milk

Sprinkle croutons in bottom of greased 9 x 13 inch pan. Brown sausage; drain well and sprinkle over croutons. Sprinkle cheese over sausage. Beat eggs, 2 1/2 cups milk and mustard together. Pour over contents of pan. Cover tightly and refrigerate overnight.

Combine soup and 1/2 cup milk. Pour over contents of pan. Bake uncovered at 300 degrees for 1 1/2 hours.