8 slices bread, cubed & trimmed
2 c. sharp cheddar cheese, grated
1 1/2 lb. link sausage, cut in pieces & brown
4 eggs
2 1/4 c. milk
3/4 tsp. dry mustard
1 can cream of mushroom soup
1/2 c. milk

Place cubed bread on the bottom of a 9 x 13 inch glass baking dish. Top with cheese and browned sausage. Beat eggs with mustard and milk; pour over all and refrigerate overnight. Next morning, dilute soup with 1/2 cup milk and pour over top of casserole. Bake at 300 degrees for 1 1/2 hours. Serves 8 to 10.