2 1/2 lb. pkg. herb croutons
2 c. shredded Cheddar
1 1/2 lb. reg. pork sausage
6 eggs
2 1/2 c. milk
3/4 tsp. dry mustard
1 can mushroom soup

Grease 9 x 13 inch pan. Spread croutons and cheese. Brown and drain sausage. Spread over cheese. Beat remaining ingredients one at a time in order. Pour over top of casserole. Cover and refrigerate overnight. Bake next day at 300 degrees for 1 1/2 hours, or at 350 degrees for 45 minutes until eggs set.