2 1/2 c. seasoned croutons
2 c. shredded sharp Cheddar cheese
2 lb. sausage
4 beaten eggs
3/4 tsp. dry mustard
2 1/2 c. milk
1 (4 oz.) can sliced mushrooms, drained
1 (10 1/2 oz.) can cream of mushroom soup

Put croutons in bottom of 9x13 inch greased casserole. Spread with cheese. Cook and drain sausage. Spread over cheese. Mix remaining ingredients. Pour over sausage. Cover. Refrigerate overnight. Bake uncovered at 300 degrees for 1 1/4 hours.