2 1/2 c. Kellogg's seasoned herb croutons
2 c. shredded cheddar cheese
1 1/2 lbs. sausage
4 eggs
2 1/4 c. milk
1/2 tsp. salt
3/4 tsp. dry mustard
Dash of pepper
1 can cream of mushroom soup
1/2 c. milk

Place croutons in a greased 8"x12" pan. Top with 1 1/2 cups cheese. Brown sausage, drain well. Place sausage over croutons and cheese. Beat eggs with 2 1/4 cups milk and seasoning. Pour over sausage. Refrigerate overnight. Next morning, dilute the soup with 1/2 cup milk. Pour this over the casserole and then sprinkle with remaining cheese. Bake at 300 degrees for 1 1/2 hours.

Makes 8 large servings. Serve with fresh fruit and warm sweet rolls.