2 1/2 c. seasoned croutons
2 lb. pork sausage, seasoned
3/4 tsp. dry mustard
2 cans cream of mushroom soup
2 c. shredded cheddar cheese
8 eggs
3 1/4 c. milk
1/2 lb. Velveeta

Brown and drain pork sausage. Place croutons on bottom of greased 9 x 13 inch pan. Top with shredded cheese. Spread pork sausage over cheese. Beat eggs, mustard, and 2 1/2 cups milk together and pour over sausage. Refrigerate overnight. Before baking dilute 1 can cream of mushroom soup with 1/2 cup milk and spread over sausage. Bake at 300 degrees for 1 1/2 hours. Serve with cheese sauce.

CHEESE SAUCE:

1 can cream of mushroom soup
1/4 c. milk
1/2 lb. Velveeta cheese

Heat until cheese is melted.