2 1/2 c. herbed croutons
2 c. grated sharp cheese
2 lb. sausage, cooked and drained
1 (10 3/4 oz.) cream of mushroom soup
1 (4 oz.) can mushrooms
4 eggs
3/4 tsp. dry mustard
2 1/2 c. milk

Place croutons on bottom of 9x13 inch pan. Top with cheese. Place browned sausage, cheese. Beat eggs and add soup, mushrooms, milk, and dry mustard. Pour over sausage. Refrigerate overnight. Bake 1 1/2 hours at 300 degrees. Serves 8.