1 lb. skinless sausage
3/4 lb. cheddar, shredded
4 eggs
Vermouth or dry white wine
8 slices bread
2 c. milk
1 can cream of mushroom soup
Mushroom bits

THE DAY BEFORE: Brown sausage bits. Tear off crusts and cube bread; place in casserole dish, sprinkle with cheese, then sausage. Combine eggs and milk; pour over casserole. Cool and refrigerate.

THE NEXT DAY: Combine soup, mushroom bits, wine. Pour over casserole dish and bake at 350 degrees for 45 minutes to 1 hour.