3 c. seasoned croutons
1 lb. sausage
2 c. Cheddar cheese
1 can cream of mushroom soup
2 c. milk
8 eggs
3/4 tsp. dry mustard
1/4 lb. mushrooms, sliced

The night before place croutons in bottom of 9 x 13 dish. Brown sausage and crumble. Drain off fat. Add to croutons. Add cheese. Mix together soup, milk, eggs and dry mustard. Add to dish. Saute mushrooms and place on top of casserole. Cover and refrigerate overnight.

Bake at 300 degrees for 1 hour.