8 slices diced, soft sandwich bread with crusts
2 c. shredded Cheddar cheese
1 1/2 lb. sausage links, cooked and cut into thirds
4 eggs
2 3/4 c. milk
3/4 tsp. dry mustard
1 can (10 3/4-oz.) condensed cream of mushroom soup

Spread bread evenly in bottom of well-greased 9-inch by 13-inch baking dish. Sprinkle cheese evenly over top. Arrange sausage on top. Beat eggs with 2 1/4 cups milk. Pour over bread mixture. Mix together mustard and soup. Add remaining 1/2 cup milk; mix well. Spoon on top of casserole. Cover tightly with foil. Refrigerate overnight. Place in cold oven. Set oven to 300°F.

Bake about 1 1/2 hours or until puffy and brown. Serve immediately.

Serves 8.