1 lb. pork sausage (not hot), fried, crumbled and drained
1 can cream of mushroom soup
2 1/2 c. milk
6 eggs
2 c. grated cheddar cheese
8 slices bread, cubed
3/4 tsp. dry mustard
Dash of Worcestershire sauce

Place cubed bread in bottom of pan. Put 1 cup of cheese over bread, then sausage. Mix eggs, mustard, Worcestershire sauce and 1 cup cheese and spread as next layer in pan. Mix soup and milk and pour over all. Refrigerate overnight; next morning bake in 300 degree oven for 1 1/2 hours. Serves 10. This recipe will work best in a 13x9 inch pan.