2 1/4 c. seasoned croutons
1 lb. sausage
1 egg, beaten
2 1/4 c. milk
1 can cream of mushroom soup
3/4 tsp. dry mustard
1 (4 oz.) can mushrooms, drained
2 c. shredded Cheddar cheese

Spread croutons in a lightly greased 9 x 13 pan. Set aside. Brown sausage; drain. Sprinkle sausage over croutons. Combine eggs and next 4 ingredients. Mix well; pour over sausage. Cover and refrigerate overnight. Remove from refrigerator; let stand 30 minutes.

Bake uncovered at 350°F for 50 to 60 minutes. Sprinkle cheese and melt. I use ham instead of sausage and add chopped broccoli.