1 lg. box herbed croutons (or herbed stuffing mix)
1 (6 to 8 ox.) pkg. Cheddar cheese
4 eggs
3 to 4 c. milk
1 (8 oz. to 1 lb.) pkg. bulk sausage (I use turkey)
1/2 tsp. hot (dry) mustard
1 can cream of mushrooms soup

Grease 9 x 13 inch pan. Empty dry croutons into pan. Grate cheese and sprinkle over croutons. Mix together eggs, milk and dry mustard. Pour over cheese.

Brown sausage, drain and spread over top of casserole. Refrigerate overnight. In morning, spread soup overtop and bake at 350 degrees for 45 to 60 minutes (until set in center).