8 slices bread, crusts cut off
1 lb. sausage, browned and drained
2 c. grated Cheddar cheese
4 eggs
1 1/4 c. milk
1/4 tsp. salt
1/2 c. milk
1 can cream of mushroom soup

Break bread into small pieces and put in bottom of 8x12 inch dish. Cover bread with cooked sausage, then cheese. Mix eggs, 1 1/4 cups milk and salt, beat well. Pour over cheese. Refrigerate overnight.

Preheat oven to 300 degrees. Mix remaining 1/2 cup milk with the mushroom soup and pour over casserole. Bake at 300 degrees for 1 1/2 hours. Yield: 6-8 servings.