2 1/2 c. herb croutons
2 c. shredded cheese
1 1/2 lb. sausage, browned and drained
4 lg. eggs
2 1/2 c. milk
3/4 tsp. dry mustard
1 can cream of mushroom soup
1/2 c. milk

Place croutons in an 8 x 12 inch buttered dish. Top with cheese and add sausage. Beat eggs with 2 1/2 cups milk and dry mustard. Pour over the sausage and let it set overnight. Before baking add 1/2 cup milk to soup. Pour over the top. Bake at 300 degrees for 1 1/2 hours.