2 1/2 c. herbed Kellogg's croutons
2 c. shredded sharp American cheese
1 1/2 lb. bulk pork sausage, browned & drained
4 eggs
2 1/4 c. milk
3/4 c. dry mustard
1 can mushroom soup
1/2 c. milk
1 c. mushrooms, sliced

Put croutons in bottom of greased 9 x 13 pan. Sprinkle with cheese; then the sausage. Beat eggs and 2 1/4 cups milk and mustard. Pour over top of the sausage. Refrigerate overnight. Mix the soup with the 1/2 cup milk and pour over top of casserole. Bake at 300 degrees for 1 1/2 hours or 350 degrees for 1 hour.