3 c. seasoned croutons (store bought are fine)
3 c. shredded Longhorn cheese
1 1/2 lb. link sausage, cut into 1 1/2- inch pieces
4 eggs
4 c. milk
1 tsp. dry mustard
1 can mushroom soup (10 3/4 oz.)

Put croutons in bottom of greased casserole dish; sprinkle with cheese. Brown sausage, drain and place atop cheese. Beat eggs with 2 1/2 cups milk and dry mustard; and pour over sausage-cheese mixture. Cover and refrigerate overnight.

Preheat oven to 325 degrees. Put mushroom soup in bowl, add rest of milk and stir. Pour over casserole; bake 3 hours. Serve immediately.