1 lb. link pork sausage (ham, crab meat)
6 slices bread cubed
1 c. grated sharp cheddar cheese
4 eggs
1/2 tsp. salt
1/2 tsp. dry mustard
2 c. milk

One day before, fry sausage links, drain and cut into thirds. Alternate layers of bread cubes, sausage and cheese in buttered 2 1/2 quart casserole dish. Beat eggs, salt, dry mustard and milk. Pour over ingredients. Next day bake at 325 degrees for 45 minutes.

SAUCE:

1 can cream of mushroom soup
1 (2 oz.) can button mushrooms (drained)

Heat and serve over souffle, immediately.