4-5 lg. sourdough slices, cubed (1 1/2")
2-3 c. grated Cheddar cheese
1 lb. link sausages, brown, drain & cut bite-size
4 lg. eggs
3/4 tsp. dry mustard
2 1/4 c. milk
1 can cream of mushroom soup
1/2 soup can milk

Place bread in 9 x 13 inch greased casserole. Sprinkle cheese on top. Then top with sausage.

Beat together eggs, mustard and milk. Pour over casserole. Cover and refrigerate overnight. Next day, remove from refrigerator 1 hour prior to baking. Before baking dilute soup with milk. Pour over casserole. Bake 1 hour at 300 degrees, uncovered. Serves 8.