2 1/2 c. herb croutons
2 c. sharp cheese (16 oz.)
1 1/2 lbs. sausage
4 eggs
2 1/2 c. milk
3/4 tsp. dry mustard
1 can cream of mushroom soup

Brown and drain sausage. Put into a 9 x 13 inch pan. Cover with croutons. Beat eggs, milk and mustard. Pour over croutons and sausage. Sprinkle cheese over this. Cover and refrigerate overnight.

Before baking, mix 1 can of cream of mushroom soup and 1/2 cup milk. Spread over casserole. Bake uncovered 45 minutes at 300 degrees.