3 c. herb croutons or cheese flavored
2 1/2 c. American cheese, shredded
1 1/2 lb. pork sausage
4 eggs
2 1/2 c. milk
3/4 tsp. dry mustard
1 can cream of mushroom soup
1/2 soup can milk

Place croutons in bottom of a greased 13 x 9 x 2 inch pan. Sprinkle cheese over croutons. Brown sausage, drain and put on top of cheese. Beat eggs with 2 1/2 cups milk, add dry mustard. Pour milk-egg mixture over all ingredients in pan, cover and refrigerate overnight. Next day, just before putting in oven, dilute soups with 1/2 soup can milk and pour over casserole. Bake uncovered at 300 degrees for 1 1/2 hours.