8 slices bread, cubed
2 c. grated sharp cheese
1 lb. sausage, crumbled in bite-size pieces, cooked & drained
2 1/2 c. milk
3/4 tsp. dry mustard
4 beaten eggs
1 can mushroom soup
1/2 c. milk

Place bread in bottom of dish. Sprinkle cheese over bread. Crumble sausage over cheese. To beaten eggs, add 2 1/2 cups milk, and mustard. Beat well. Pour over sausage. Cover and refrigerate overnight.

Next morning, dilute 1 can of mushroom soup with 1/2 cup milk. Pour over mixture. Bake at 300 degrees for 1 1/2 hours or at 350 degrees for 1 hour or in a glass dish at 325 degrees for 1 hour. Use a 13 x 9 1/2 inch dish.