8 slices cubed bread
2 c. grated sharp cheddar cheese
1 1/2 lbs. Little Sizzler sausage, cooked and cubed
4 eggs, beaten
2 3/4 c. milk, divided
3/4 tsp. dry mustard
1 can mushroom soup

In a 9x13 greased cake pan, place bread. Add sausage and cheese. Mix eggs, 2 1/4 cup milk and dry mustard and pour in pan. Cover and refrigerate overnight. In a.m. dilute mushroom soup with 1/2 cup milk. Pour over casserole. Bake at 300 degrees for 1 1/2 hours. Let sit for 5 minutes and serve. Serves 6 to 8.