2 1/2 c. seasoned croutons
2 c. shredded cheddar cheese
2 lbs. bulk pork sausage, browned & drained
4 eggs
2 1/2 c. milk
3/4 tsp. dry mustard
1 (4 oz.) can mushrooms, drained
1 can cream of mushroom soup, diluted

Put croutons on bottom of 13"x9" pan. Top with cheese; add sausage. Beat eggs, milk and mustard; add mushrooms and soup. Mix well together. Pour over ingredients in pan. Refrigerate overnight. Bake, uncovered at 300 degrees for 1 1/2 hours.